Red Lentil Roasted Red Pepper Soup

I love red lentils. They are smaller and lighter than the traditional green or brown lentils, they  cook up excellently in this hearty and flavorful soup.

Red Lentil & Roasted Red Pepper Soup

1 tbsp oil`
1 onion chopped
5 garlic cloves chopped
1 yellow summer squash chopped
2 large carrots chopped
1/4 tsp red pepper flakes
1 bag of red lentils
1/2 cup white wine
3 roasted red peppers
1- 24 oz can of chopped tomatoes
4 cups chicken broth
salt & pepper
2 tablespoons balsamic vinegar
grated parmesian cheese for serving

Heat oil over medium heat in a stockpot. Add veggies and saute until onion is soft, then add red pepper flakes and stir for 1 min. Add lentils, wine, peppers, tomatoes and broth. Bring to a simmer and cook covered over low heat until the lentils have swelled and veggies are cooked. (30 -45 min) Using a blender, puree the soup in batches. Season with salt and pepper and stir in the vinegar. Serve sprinkled with cheese.