Roasted Vegetable and Lentil Soup

Recipe by Stunningly Plant BasedCourse: UncategorizedDifficulty: EasyServings

4

servingsPrep time

7

minutesCooking time

30

minutes

Easy and Delicious Sheet Pan Soup

Ingredients

• 6 large Tomatoes of choice

• 1 Bell Pepper

• 1/2- 1 Red Onion

• 3-4 cloves of Garlic

• 1 tbsp Olive Oil

• 1 cup Red Lentils

• 500 ml Coconut Milk, Coconut Cream or Cashew Cream

• Salt and Pepper to Taste

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Begin by roughly chopping the tomatoes, pepper, and red onion. Add vegetables and whole garlic cloves to a baking dish or sheet pan lined with parchment paper.
• Add salt and pepper to taste and drizzle on the oil. Give it a quick mix to evenly coat.
• Bake for 30-35 minutes.
• Remove from the oven and transfer the roasted vegetables and garlic into a large pot (remove the garlic from the skins). Using an immersion blender, blend until everything is smooth. Alternatively, you can use a blender.
• Add the coconut milk and rinsed and drained lentils. Bring to a simmer on the stove. Cover with a lid and cook until the lentils have softened (about 10-15 minutes).
• Remove from heat and serve immediately with your favorite toppings and a side of crunchy bread.

Recipe Video