You may also like
Categories:Viewed: 126 - Published at: 4 years ago
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
Method
- Put rack in the center of the oven.
- Preheat oven to 450F.
- 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.
