Vegetable Lentil Soup
1 cup dry green lentils
2 qt vegetable stock
1 Tbsp unsalted butter
1 cup diced zucchini
1/2 cup diced red bell peppers
1/2 cup chopped leeks
1 tsp cane sugar
2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 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.
|8 (3/4 cup ea.)