Roasted Vegetable Lentil Soup

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

Instructions

  1. 1

    preheat oven to 400 F.

  2. 2

    Line a baking sheet with parchment paper or foil and spray with cooking spray.

  3. 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. 4

    Bake for 40 minutes, stirring the tomatoes and cauliflower occasionally until the squash is soft and the vegetables start to char.

  5. 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 5 minutes. Cut the heat and wait for the vegetables.

  6. 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.

Nutrition (per serving)

151

Calories

10g

Protein

25g

Carbs

2g

Fat

8g

Fiber

589mg

Sodium