Roasted Veggie and Lentil Soup

This recipe comes from Jenna at one of my favorite blogs, Eat Live Run.  This is Jenna’s Roasted Veggie and Lentil Soup.  My sister has made this before so I wanted to give it a shot.  Unfortunately, this picture does this soup no justice at all.  Try it for yourself and you won’t be disappointed!

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Roasted Veggie and Lentil Soup

1 parsnip, chopped

1 carrot, chopped

1 sweet potato, chopped

1 leek, chopped

2 whole cloves garlic

1 red bell pepper, chopped

1 red onion, chopped

2 cups vegetable stock

Olive Oil

1 sprig fresh rosemary

Kosher salt and pepper

¼ cup dry lentils

 
1. Put the lentils in a small saucepan, cover with water and bring to a boil then reduce heat and simmer for about 30-35 minutes, until tender. Drain.

2.Preheat the oven to 400ºF. Combine all vegetables plus garlic and rosemary in a large roasting pan and drizzle with olive oil.

3. Roast the veggies for about 40 minutes, until completely tender.

4. Move ½ of the roasted vegetables to a blender (or food processor), add the stock, and puree until smooth. Pour into a pot.

5. Add the other non-pureed veggies to the pot with the puree. Add the lentils and season with salt and pepper. Bring to a simmer and then serve when heated through.

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