VEGETABLE LENTIL CREAM/SOUP

Vegetable Lentil Cream/Soup image

Provided by Boomette

Categories Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 zucchini, diced
4 roma tomatoes, halved and seeded
2 large red bell peppers, seeded and diced
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
4 cups chicken stock (around)
2 cups cooked lentils (or 2 cups of Lentil Pilaf)
salt and pepper

Steps:

Put rack in the center of the oven. Preheat oven to 450°F.
On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.

Nutrition Facts : Calories 354.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 7.2, Sodium 369.7, Carbohydrate 42.3, Fiber 12.4, Sugar 14, Protein 18.7