Vegetable Lentil Cream Soup

A recipe from ricardo that can be frozen. in this recipe you'll need half this recipe: recipe#339913 or 2 cups cooked lentils.

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.

zucchini, roma tomatoes, red bell peppers, balsamic vinegar, extra virgin olive oil, chicken stock, cooked lentils, salt and pepper