Name: Cream of Lentil and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 zucchini, diced; 4 plum tomatoes, halved and seeded; 2 large red bell peppers, cored and diced; 3 tablespoons (45 ml) balsamic vinegar; 3 tablespoons (45 ml) olive oil; 4 cups (1 litre) chicken broth, approximately; 1/2 Lentil Pilaf; Salt and pepper

Ingredients

- 4 zucchini, diced
- 4 plum tomatoes, halved and seeded
- 2 large red bell peppers, cored and diced
- 3 tablespoons (45 ml) balsamic vinegar
- 3 tablespoons (45 ml) olive oil
- 4 cups (1 litre) chicken broth, approximately
- 1/2 Lentil Pilaf
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 220°C (450°F).
- On a rimmed baking sheet, toss the vegetables with the vinegar and oil. Season with salt and pepper. Roast until the vegetables are tender, about 20 minutes, stirring a few times during cooking. Skin and dice the tomatoes.
- In a saucepan over high heat, bring the broth, vegetables and lentils to a boil. Reduce the heat and simmer until the vegetables and lentils are very tender, about 5 minutes. Purée in a blender, adding broth as needed. Adjust the seasoning.
- Serve the soup as a main course with your favourite cheese and store-bought naan bread.

Cream of Lentil and Vegetable Soup

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Ingredients

Preparation

Personal Note

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