Red Lentil Piquillo Pepper Bisque

Recipe: Approx. 8 – 10 servings

Ingredients:

Piquillo Puree

1 10 oz. Jar Piquillo Peppers (without sugar add) – rinse and remove seeds
1 Cup Strained Tomatoes (I used Bionaturae in a glass jar) or 1 Large Tomato – grated, skin discarded
1/2 Cup Toasted Almonds
1/2 Cup Manchego Cheese ( I used raw aged 12 months – Mitica)
1 Tablespoon Sherry Vinegar
2 Teaspoons Hot Paprika
1 Tablespoon Sea Salt

Soup

2 Tablespoons Extra Virgin Olive Oil
1/2 White Onions – diced
4 Garlic Cloves – minced
1 Bouillon Cube – vegetarian – unsalted
1/4 Cup Dry White Wine
2 Cups Red Lentils – sorted and rinsed
8 Cups Filtered Water

Garnish (optional, but so good)

Red Cabbage – thinly sliced
Creme Fraiche
Toasted Almonds – roughly chopped

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