Vegetable Lentil Cream/Soup Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	224.97 Kcal (942 kJ)
Calories from fat	81 Kcal
		% Daily Value*
Total Fat	9g	14%
Cholesterol	4.8mg	2%
Sodium	235.87mg	10%
Potassium	595.61mg	13%
Total Carbs	24.81g	8%
Sugars	8.44g	34%
Dietary Fiber	6.26g	25%
Protein	11.37g	23%
Vitamin C	49.1mg	82%
Vitamin A	1mg	33%
Iron	18.9mg	105%
Calcium	27.1mg	3%

Amount Per 100 g
Calories	66.28 Kcal (278 kJ)
Calories from fat	23.87 Kcal
		% Daily Value*
Total Fat	2.65g	14%
Cholesterol	1.41mg	2%
Sodium	69.5mg	10%
Potassium	175.49mg	13%
Total Carbs	7.31g	8%
Sugars	2.49g	34%
Dietary Fiber	1.84g	25%
Protein	3.35g	23%
Vitamin C	14.5mg	82%
Vitamin A	0.3mg	33%
Iron	5.6mg	105%
Calcium	8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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