“A recipe from Ricardo that can be frozen. In this recipe you'll need half this recipe: Lentil Pilaf or 2 cups cooked lentils.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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