Tomato Basil Roasted Red Pepper Lentil Soup
[Vegan]

Peppers/Tomatoes:

1. Roast the peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
2. Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems. Roughly chop and add to a food processor and set aside.
3. Cut the 4 tomatoes in half and grate the cut side on a cheese grater.  Discard the skins. Add to the food processor and puree with the peppers. Set aside. Dice the remaining 2 tomatoes. Set aside.

Soup:

1. Add the onion to a 5 and 1/2 quart pot along with the olive oil on medium-low heat.
2. Sauté until onions are soft (about 5 minutes) and add the garlic.  When the garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until it is reduced and syrupy. (about 2 minutes)
3. Rinse the lentils thoroughly and strain.  Add the water, pureed tomato and red peppers to the onions then add the lentils.  Bring to a boil then reduce the heat to medium for about 20-25 minutes. Scoop off the starchy foam.
4. When lentils are soft, add the diced tomatoes, olive oil, vinegar, lemon, hot paprika, paprika, salt and pepper. Cook for 5-10 more minutes to incorporate the flavors.
5. Add the basil at the end and serve.