Romesco Soup Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, halved and thinly sliced
• About 1/2 tsp. salt
• 6 garlic cloves, minced
• 1/2 teaspoon hot Spanish or Hungarian paprika, or regular sweet paprika
• 1/2 cup hulled red lentils, sorted to remove debris and rinsed
• 3 jars (12 oz. each) roasted red peppers, drained and rinsed of any charred bits
• 1 can (28 oz.) diced tomatoes
• About 1 1/3 cups chicken or vegetable broth or water
• 2/3 cup nonfat dry milk
• About 1 tbsp. good-quality red-wine vinegar
• 1/4 cup sliced almonds, toasted
• Roasted almond oil or extra-virgin olive oil for drizzling (optional)