Lentil and Spinach Soup with Roasted Peppers | Christopher Kimball’s Milk Street

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Milk Street Recipe

Lentil and Spinach Soup with Roasted Peppers

50 minutes

Lentil and Spinach Soup with Roasted Peppers

This hearty, soup gets loads of flavor from shallots, cumin, smoked paprika and roasted red peppers. If you’d like to make it vegetarian/vegan, substitute vegetable broth for the chicken broth. If the finished soup is too thick for your taste, thin it with water or additional broth. Serve with hunks of warm crusty bread.

4-6

Servings

Tip

Don’t use lentils du Puy for this soup; they hold their shape and remain too firm. Regular green lentils, on the other hand, will soften to a silky texture that lends body to the broth.

50 minutes

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