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.
Ingredients
- canola cooking spray
- 1/2 head cauliflower -- cut into small florets
- 2 cups cherry tomato
- 1 small spaghetti squash -- cut in half crosswise; remove seeds using only 1/2 - reserve other half for other use
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- 6 cups chicken or vegetable stock
- 3/4 cup red lentils
- 1 teaspoon minced thyme leaves -- or lemon thyme
- 2 bay leaves
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- 1 1/2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- preheat oven to 400 F.
- Line a baking sheet with parchment paper or foil and spray with cooking spray.
- 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.
- Bake for 40 minutes, stirring the tomatoes and cauliflower occasionally until the squash is soft and the vegetables start to char.
- 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.
- 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
Calories: 151kcalCarbohydrates: 25gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 589mgPotassium: 603mgFiber: 8gSugar: 6gVitamin A: 383IUVitamin C: 14mgCalcium: 56mgIron: 3mg
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