Two Tone Soup

We've been having hurricane like weather here in San Francisco. Perfect weather to stay in my pj's, fix a nice bowl of comfort soup and watch a marathon of my favorite shows. Unfortunately, I have a job and responsibilities. Here's to dreamin'

Serves 2
45 minutes

Broccoli Lentil
2 cups Broccoli, chopped
1/2 Onion, diced
1/2 cup Green lentils
1 tsp Cumin
1/4 tsp Chili powder
1 Tbsp Better Than Bouillon (or a GF Bouillon cube)

Roasted Pepper
1 Red bell pepper, roasted
1/2 cup Tomato sauce
1 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1/4 tsp Chili Powder
1/2 tsp Salt
Black Pepper to taste

1. Turn oven to 350 degrees. Wrap your red bell pepper in aluminum foil, add about a tablespoon of water, roast in oven for 20 minutes.
2. In a big pot add about a tablespoon of olive oil, once heated add your diced onion, you're making your broccoli lentil, if that wasn't obvious. When they get all soft and start to brown, add your lentils, cumin and chili powder. After a few minutes add 2 cups of water, broccoli and bouillon. Cook till lentils are soft, about 30 minutes.
3. Meanwhile, gut and chop up your roasted pepper (after it has cooled of course), add it to food processor along with all your other roasted pepper ingredients. Process then pour into a clean pot and heat through.
4. Once your broccoli lentil soup is cooked through, put it in your food processor and process.
5. Have some fun with how you put them in your bowl! I got the above look by filling the bowl 3/4 way with broccoli lentil then, I pressed the bottom of a big ladle full of roasted pepper into the middle (so that the top of both soups are level with each other) and slowly rotated the ladle upside down. I hope that makes sense. I used blue corn tortilla chips to garnish.

Original recipe from VeganYumYum