Cream of Lentil and Vegetable Soup
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Cream of Lentil and Vegetable Soup
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Cream of Lentil and Vegetable Soup

Preparation
15 MIN
Cooking
30 MIN
Servings
6
Freezes
Choix sain

Ingredients

Preparation

  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.

Comment

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

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