Roasted Corno di Toro Pepper and Red Lentil Soup with Zucchini Corn Relish

italianfoodforever.com
serves 4-6
Ingredients

• 4 Corno di Toro Peppers
• 3 Tablespoons Olive Oil
• 1 Medium Onion, Peeled & Diced
• 2 Carrots, Peeled & Chopped
• 3 Garlic Cloves, Peeled & Chopped
• 2 Tablespoons Fresh Chopped Ginger
• 1 Small Red Chili Pepper, Chopped (Optional)
• 1 Cup Red Lentils
• 5 Cups Vegetable Broth
• 1 Teaspoon Fresh Lemon Juice
• Salt & Pepper

Garnish

• 1/2 Cup Finely Chopped Zucchini
• 1/2 Cup Kernels of Corn
• 3 Tablespoons Finely Chopped Fresh Parsley
• 1 Teaspoon Finely Chopped Lemon Zest
• 2 Teaspoons Olive Oil
• Salt & Pepper

Preparation​

1. Preheat the broiler and line a large baking sheet with aluminum foil.
2. Cup the peppers into 3 inch wide strips, discarding membranes and seeds.
3. Lay the pepper strips side by side with skin side up on the baking sheet.
4. Broil the peppers until the skin is blistered and blackened.
5. Immediately place the pepper strips in a ziploc bag and set aside.
6. In a large stock pot, heat the oil over medium heat, then cook the onions and carrots until the onions are softened, about 5 minutes.
7. Add the garlic, ginger, and chili pepper if using, and cook until very fragrant, about 3 minutes.
8. Add the lentils and broth and bring to a boil.
9. Reduce the heat to a simmer.
10. Carefully remove the blistered skin from the pepper strips and place the strips in the pot with the lentils.
11. Cook for 20 to 25 minutes, or until the lentils and vegetables are very soft.
12. Allow to cool for 20 minutes and use a blender to blend the soup in batches until it is very smooth and creamy.
13. Alternatively, use a hand immersion blender to blend until smooth.
14. Return the soup to the pot and add lemon juice and season well with salt and pepper.
15. Keep warm until needed.
16. In a small bowl, toss the garnish ingredients together to mix.
17. Serve the soup in individual bowls, with a scoop of the zucchini and corn garnish on top.

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