Vegetable Lentil Cream/Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A recipe from Ricardo that can be frozen. In this recipe you'll need half this recipe: Lentil Pilaf or 2 cups cooked lentils. Ingredients:
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 |
Directions:
1. Put rack in the center of the oven. Preheat oven to 450°F.
2. 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.
3. 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.
4. Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.
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