Cream of Lentil and Vegetable Soup
Cream of Lentil and Vegetable Soup
Open in full-screen mode

Cream of Lentil and Vegetable Soup

15 MIN
30 MIN
Choix sain



  1. With the rack in the middle position, preheat the oven to 220°C (450°F).
  2. 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.
  3. 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.
  4. Serve the soup as a main course with your favourite cheese and store-bought naan bread.


  1. You did not specify what colour of lentils to use - there are so many different ones, brown, red, yellow etc. Please advise.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.