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Lentil & Vegetable Soup Recipe - No Diets Allowed #Food #Foodie #Soup
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Lentil and Vegetable Soup

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.