Roast Vegetable And Lentil Soup

• 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

1. Preheat oven to 350u0b0F. Toss vegetables and garlic with olive oil. Season then transfer to a roasting pan and bake for 30-35 mins, until golden.
2. 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.

winter, red peppers, red onions, sweet potato, potato, carrot, zucchini, garlic, olive oil, tomatoes, red lentils, milk, croutons

Taken from recipes-plus.com/api/v2.0/recipes/28505 (may not work)