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Romesco Soup

By Sunset
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soups lunch latin spanish


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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)

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