Creamy Lentil Soup

Creamy Lentil Soup

2

1 cup lentils

7 cups vegetable broth

1 bay leaf

4 zucchini, diced

4 Roma tomatoes halved and seeded

2 large red bell peppers, seeded and diced

1 tsp thyme

1 tsp marjoram 

3 tablespoons balsamic vinegar

3 tablespoons olive oil

salt and freshly ground black pepper

Sour cream, garnish

green onions, minced, garnish

1. In a medium sized pot put the lentils, bay leaf and 3 cups of the vegetable broth.

2. Bring to a boil and then simmer for 15-20 minutes until the lentils are cooked.

3. Meanwhile, put a rack in the center of the oven. 

4. Preheat oven to 450°F.

5. On a baking sheet, mix all veggies, thyme, marjoram, balsamic vinegar and oil. 

6. Add salt and pepper. 

7. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. 

8. Remove skin from the tomatoes and cut in dice.

9. In a saucepan, bring to boil the rest of the vegetable broth, veggies, and lentils. 

10. Let simmer about 5 minutes or until veggies and lentils are very tender. 

11. In a blender, reduce the soup to a creamy puree. 

12. Add more stock if needed. Adjust seasoning.

13.  Ladle soup into bowl and garnish with sour cream, green onions and freshly ground black pepper.