Cream of Lentil and Vegetable Soup | RICARDO

Ingredients

• 4 zucchini, diced
• 4 plum tomatoes, halved and seeded
• 2 large red bell peppers, cored and diced
• 3 tablespoons (45 ml) balsamic vinegar
• 3 tablespoons (45 ml) olive oil
• 4 cups (1 litre) chicken broth, approximately
• 1/2 Lentil Pilaf
• Salt and pepper