Vegetable Lentil Cream/Soup

1. 1

   Put rack in the center of the oven.

2. 2

   Preheat oven to 450F.

3. 3

   On a baking sheet, mix all veggies, balsamic vinegar and oil.

4. 4

   Add salt and pepper.

5. 5

   Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking.

6. 6

   Remove skin from the tomatoes and cut in dice.

7. 7

   In a saucepan, bring to boil the chicken stock, veggies and lentils.

8. 8

   Let simmer about 5 minutes or until veggies and lentils are very tender.

9. 9

   In a blender, reduce the soup to a creamy puree.

10. 10

    Add more stock if needed.

11. 11

    Adjust seasoning.

12. 12

    Serve this soup as a main dish.

13. 13

    You can serve a piece of cheese with Naan bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.