Cream of Lentil and Vegetable Soup

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 6
  • Freezes



  1. With the rack in the middle position, preheat the oven to 220°C (450°F).
  2. On a rimmed baking sheet, toss the vegetables with the vinegar and oil. Season with salt and pepper. Roast until the vegetables are tender, about 20 minutes, stirring a few times during cooking. Skin and dice the tomatoes.
  3. In a saucepan over high heat, bring the broth, vegetables and lentils to a boil. Reduce the heat and simmer until the vegetables and lentils are very tender, about 5 minutes. Purée in a blender, adding broth as needed. Adjust the seasoning.
  4. Serve the soup as a main course with your favourite cheese and store-bought naan bread.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth and 30 g of mozzarella cheese

Content % Daily Value
Calories 300  
Total Fat 15 g  
Saturated Fat 5 g  
Sodium (salt) 277 mg  
Carbohydrates 26 g  
Fibre 6 g  
Protein 17 g