Roast Vegetable And Lentil Soup - cooking recipe

Ingredients

10.5 oz winter squash, peeled, deseeded, cut into chunks
2 None red peppers, deseeded, cut into wedges
2 None red onions, quartered
1 None sweet potato, peeled, cut into chunks
1 None potato, peeled, cut into chunks
1 None carrot, cut into chunks
1 None zucchini, cut into chunks
3 cloves garlic, peeled
2 tbsp olive oil
1 (13.5 oz) can chopped tomatoes
2.5 oz dried red lentils
2/3 cup milk
None None croutons and shaved Parmesan, to garnish

Preparation

Preheat oven to 350\u00b0F. Toss vegetables and garlic with olive oil. Season then transfer to a roasting pan and bake for 30-35 mins, until golden.
Transfer vegetables to a large saucepan. Add tomatoes, lentils and 8 cups water. Bring to a boil, stirring. Reduce heat and simmer for 15-20 mins, until lentils are tender. Using a hand blender, puree until smooth. Gradually whisk in milk. Season. Garnish with croutons and shaved Parmesan.