Roasted Veggie and Lentil Soup

We got this recipe from Jenna @ eatliverun.  This soup is bursting with flavor; it is very thick and filling…perfect for chilly days in the fall/winter or even rainy summer nights!   Definitely one of the top soups we have made!  Delicious.

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Makes about 2-3 servings depending on bowl size

Ingredients:

  • 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
  • ½ tbsp olive oil
  • 1 sprig fresh rosemary
  • Sea salt and pepper
  • ¼ cup dry lentils

Directions:

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.