Romesco Soup might be just the main course you are searching for. This recipe makes 4 servings with 350 calories, 15g of protein, and 13g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of roasted peppers, onions, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for Autumn.
Warm olive oil in a large pot over medium-high heat.
Add onions and 1/2 tsp. salt and stir to combine. Cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 10 minutes; reduce heat, if necessary, to keep onions from browning.
Add garlic and cook, uncovered, until soft, about 3 minutes. Stir in paprika and cook 1 minute.
Add lentils, peppers, tomatoes, and 1 1/3 cups broth. Bring to a boil, reduce heat to maintain a steady simmer, cover, and cook until lentils are extremely soft, about 30 minutes.
In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch.
Add dry milk and vinegar to the last batch. Stir together and season with salt and vinegar to taste; add a little more broth if soup seems too thick.
Serve topped with a sprinkle of almonds and a drizzle of almond oil if you like.