Roasted Vegetable Lentil Soup
The depth in the flavor and sweetness of the broth comes from roasting the vegetables. If you aren't a lentil fan, you can omit them or substitute cooked white beans or chickpeas.
By Chef Laura Bonicelli
Prep Time
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Cook Time
—
Total Time
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Servings
4 servings
Ingredients
- canola cooking spray
- 1/2 head cauliflower -- cut into small florets
- 2 cupscherry tomato
- 1 small spaghetti squash -- cut in half crosswise; remove seeds (using only 1/2 - reserve other half for other use)
- 6 cupschicken or vegetable stock
- 3/4 cupred lentils
- 1 teaspoonminced thyme leaves -- or lemon thyme
- 2 bay leaves
- 1 1/2 teaspoonsKosher salt
- 1 teaspoonfreshly ground black pepper
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
preheat oven to 400 F.
- 2
Line a baking sheet with parchment paper or foil and spray with cooking spray.
- 3
Put cauliflower, tomatoes, and squash cut-side down on the baking sheet. Roll the tomatoes to coat with oil and lightly spray the cauliflower with cooking spray.
- 4
Bake for , stirring the tomatoes and cauliflower occasionally until the squash is soft and the vegetables start to char.
- 5
While the vegetables are roasting, heat the stock to a boil, stir in the lentils, thyme, and bay leaves. After the stock boils again, reduce to a simmer, cover, and simmer until the lentils are al-dente, about . Cut the heat and wait for the vegetables.
- 6
Remove the vegetables from the oven; stir the cauliflower and tomatoes into the stock. Cool the squash until cool enough to handle and, using a fork, scrape 1/2 of the squash into the soup. Stir in the salt and pepper. Taste and adjust seasonings. Heat the soup just to a boil. Remove the bay leaves, and serve.