This recipe is courtesy of Jenna from Eatliverun.com! GREAT soup! Perfect for the fall/winter or days that are rainy in the summer!
Makes about 2-3 servings depending on bowl size
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
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.
About 306 calories per bowl.
**note** this tastes better than it looks! hehe