Nutrition Information (per serving)
1 cup dry green lentils
2 qt vegetable stock
1 Tbsp unsalted butter
1 cup diced zucchini
½ cup diced red bell peppers
½ cup chopped leeks
1 tsp cane sugar
2 tsp sea salt
½ tsp freshly ground black pepper
¼ tsp white distilled vinegar
3 Tbsp chopped fresh parsley
- In a large saucepot over medium heat, cook lentils in vegetable stock for 15 to 20 minutes, or until lentils are soft.
- In a large sauté pan over medium heat, sauté vegetables in butter for 5 to 7 minutes until vegetables begin to soften. Add vegetables to lentils and stock and simmer for 10 minutes.
- Add sugar, salt, pepper and vinegar to saucepot. Cool soup slightly and transfer to a blender container. Puree mixture until smooth.
- Stir in chopped parsley and serve.