Bart's Recipes
Start by peeling and finely chopping the onion and garlic clove. Drain the two roasted red peppers and cut them into coarse chunks. Rinse the red lentils in a colander under cold running water and finely chop the fresh mint.
Set a sturdy soup pot on the heat and sauté the chopped onion and garlic until translucent. Stir in the teaspoon of smoked paprika powder and cook for a minute. Add the roasted pepper chunks and lentils to the pot. Pour in the vegetable broth, bring to a boil, and let the soup simmer gently for twenty minutes until the lentils are tender.
Remove the pan from heat when the cooking time is up. Insert an immersion blender into the pot and blend until the soup reaches a hearty, completely smooth consistency.
Divide the warm soup into bowls. Dollop a tablespoon of organic Greek yogurt in the center of each serving and sprinkle the finely chopped fresh mint over the top.
