Roasted Red Pepper-Lentil Bisque

By MasterCook

1 Point per serving

3 cups water

1 cup diced carrot

2/3 cup dried lentils

1/2 cup sun-dried tomatoes (about 13) -- packed without oil

1 bay leaf

1 (14 1/2-ounce) can plum tomatoes -- undrained

4 cups pieces red bell pepper -- (1-inch)

1 tablespoon olive oil

8 garlic cloves -- peeled

1 cup dry red wine

1 teaspoon ground cumin

1/2 teaspoon salt

1 tablespoon lemon juice

Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaf. Place mixture in a blender, and process until smooth. Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside. Preheat oven to 400º While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan. Bake at 400º for 30 minutes, stirring after 15 minutes. Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth. Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated. Stir in lemon juice.

Servings: 8

Serving Size: 1 cup

Per serving: 141 Calories (kcal); 2g Total Fat; (15% calories from fat); 6g Protein; 21g Carbohydrate; 0mg Cholesterol; 234mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates