NaBloPoMoNoProFoNo #25: #RECIPE - Slow cooked red pepper lentil soup

Red pepper lentil soup is probably the soup I make the most.  From the ingredients list, it doesn't look like much, but I promise you it is tasty (...because when recipes aren't tasty, I never make them again ever).  It's also vegetarian, vegan, and gluten-free, which is nice to have in your back pocket for when you dine with someone with dietary restrictions.  AND, it slow-cooks during the day so you don't have to fuss with dinner after work.  ...You can see why I love it so much.

 

Red pepper lentil soup
adapted from Not Your Mother's Slow Cooker Cookbook

Ingredients

Before slow cooking:

1 T olive oil

1 onion, finely chopped

2 red peppers, finely chopped

6 cloves garlic, finely chopped (or more)

2 t paprika

1 cup dried lentils

5 cups water

After slow cooking:

1 T olive oil

2 t salt

1/2 t fresh ground pepper (I never actually measure this)

2 T red wine vinegar

Instructions

Heat olive oil over medium heat. 
Add onion and garlic and cook, stirring a few times, until they begin to soften (about 3 minutes).

Stir in paprika and cook about a minute more.

Add red pepper and cook for 2-3 more minutes, until softened (not browned).

Scrape all the veggies and oil into the slow cooker.

Add the lentils and the water.
Cook on low, 8 hours (ish).

Before serving, add the additional olive oil, the salt, the pepper, and the vinegar.

This soup makes a fantastic dinner with salad and french bread, though it also freezes well for lunches.