Roasted Veggie and Lentil Soup

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.