Roasted Vegetable Lentil Soup
Golden roasted cauliflower and cherry tomatoes mingle with tender spaghetti squash strands in this deeply satisfying bowl. The red lentils practically melt into the fragrant stock, creating a velvety base that's both nourishing and elegant enough for company.
By Chef Laura Bonicelli
Prep Time
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Cook Time
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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.