Cream of Lentil and Vegetable Soup
Cream of Lentil and Vegetable Soup
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  • 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 or
    • 2 cups (500 ml) cooked du Puy green lentils
  • 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.
  • Description
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