Recipe: Roasted Red Pepper Lentil Bisque (not Panera's)

ROASTED RED PEPPER-LENTIL BISQUE

3 cups water
1 cup diced carrot
2/3 cup dried lentils
1/2 cup sun-dried tomatoes, packed without oil (about 13)
1 bay leaf
1 (14 1/2 -ounce) can plum tomatoes, undrained
4 cups (1-inch) pieces red bell pepper
1 tablespoon olive oil
8 garlic cloves, peeled
1 cup dry red wine
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon lemon juice

Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Discard bay leaf. Place mixture in a blender, and process until smooth.

Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside.

Preheat oven to 400 degrees F.

While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan.

Bake at 400 degrees F for 30 minutes, stirring after 15 minutes.

Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth.

Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated.

Stir in lemon juice.

Yield: 8 servings (serving size: 1 cup)
CALORIES 125 (18% from fat); FAT 2.5g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 6.8g; CARB 21.4g; FIBER 3.9g; CHOL 0mg; IRON 3.1mg; SODIUM 353mg; CALC 46mg

Source: Cooking Light