Lentil Soup with Vegetables
Lentil soup with vegetables that gets its deep flavor from roasted butternut squash, carrots, tomatoes, onion and garlic. A pound of lentils and fresh spinach make it hearty, and vegetable broth keeps it vegetarian.
Ingredients
- 3 large tomatoes cut in half stem removed
- 1 onion chopped
- 4 garlic cloves peeled
- 4 cups chopped butternut squash (1 small or 1/2 large)
- 3 carrots chopped
- 1 tablespoon of olive oil
- 10 cups of broth vegetable for vegetarian soup, chicken or beef
- 1 lb lentils rinsed
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 5 cups of baby Spinach
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/2 teaspoon garlic powder
- salt to taste
- freshly ground black pepper to taste
Instructions
- Pre-heat the oven to 375ºF.
- Mix the tomatoes, onions and garlic with 1/2 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange on a baking sheet. Mix the carrots and butternut squash with 1/2 tablespoon of olive oil and a ¼ teaspoon of salt and freshly ground pepper and arrange it right next to the other vegetables on the sheet pan. Spread thyme and rosemary sprigs over vegetables. Roast for 30-40 minutes. Make sure to stir the vegetables once or twice, but don’t mix the tomatoes with the carrots and butternut squash. Remove from the oven. Discard herbs.
- Add the tomatoes, garlic and onions to a food processor and process until smooth.
- Remove carrots and butternut squash into a bowl. If there are caramelized bits in the baking sheet, deglaze the pan with some broth.
- Put the tomatoes, garlic and onion mixture in a large pot and bring it to a boil, add dried thyme and basil (or any dried herbs you wish), add the lentils and stir. Add the broth and bring it to a boil. Let simmer for about 30 minutes. Test for salt and add more if necessary.
- Add the spinach, roasted carrots and butternut squash.
- Simmer for 5 to 10 minutes and serve.