Ingredients
3 cups water
1 cup diced carrot
2/3 cup dried lentils
1/2 cup sun-dried tomatoes, packed without oil
1 bay leaf
1 (14 1/2-ounce) can plum tomatoes, undrained
4 cups red bell pepper pieces (cut 1 inch)
1 Tbsp. olive oil
8 garlic cloves, peeled
1 cup dry red wine
1 tsp. ground cumin
1/2 tsp. salt
1 Tbsp. lemon juice
Procedure
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally.
2. Discard bay leaf. Place mixture in a blender, and process until smooth.
3. Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside.
4. Preheat oven to 400*F. While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan.
5. Bake at 400* for 30 minutes, stirring after 15 minutes. Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth.
6. Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated. Stir in lemon juice.