Mediterranean Roasted Red Pepper Soup | Northwest Kidney Centers

Ingredients

• 2 tablespoons olive oil
• 2 large onions, diced
• 6 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 cup lentils, rinsed and sorted
• 3 fresh red peppers, roasted
• 1 (28 ounce) can diced tomatoes, no salt added or low sodium
• 2 cups low sodium chicken broth or water
• 2/3 cup nonfat dry milk
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh or 1 teaspoon dried oregano
• 1 tablespoon fresh or 1 teaspoon dried basil
• 1/4 cup cashews or almonds, toasted