Friday, November 16, 2012

Lentil and Roasted Vegetable Soup

Can anyone explain to me why in the world soup tastes so much better when eaten out of a large coffee cup?

You know what I'm talking about right?  And you've definitely done this...right?

I sure hope so.

I'm not sure if it's the mere fact that you aren't "supposed" to eat soup out of a coffee cup...because well...a coffee cup is for coffee.  Or maybe there is some scientific reasoning behind the shape of the coffee cup that allows the soup to "breathe" creating flavors unthinkable in a regular soup bowl.

I would love to say it's the latter.  But that's probably bogus.

Or maybe...this soup is just really delicious.  Roasted vegetables.  Lentils.  Kale.  Smoky.  Spicy.  How could you go wrong?

You couldn't with that combination.

This is actually the first time I've ever thrown kale into a soup.  Uhhh why didn't anyone tell me about this?  It takes the soup to an entirely different level.  And the roasted vegetables.  I wouldn't have it any other way but if you're in a time crunch just saute the vegetables and skip the first step.  You won't get the same flavors but have no fear, it will still be tasty.

smoky lentil and roasted vegetable soup

Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

{Printable Recipe}

  • 1 small onion 
  • 4 ounces mixed mushrooms
  • 1 cup butternut squash, cubed
  • olive oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 1/4 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • dash of cayenne
  • 14 ounce can of diced tomatoes
  • 6 cups vegetable broth
  • 1 cup red lentils
  • 2 handfuls of kale
  • cheese for topping (optional)

  1. Preheat oven to 400° and line a large baking sheet with parchment paper.  Spread onion, mushrooms, and squash out on the baking sheet in a single layer and drizzle with olive oil, salt, and pepper.  Roast for 20-25 minutes, stirring occasionally, until vegetables are tender.
  2. In large pot heat a small amount of olive oil over medium heat and scrape vegetables into pot.  Add garlic and saute for 5 minutes.
  3. Add the rest of the ingredients (bay leaf, cumin, chili powder, smoked paprika, cayenne, diced tomatoes with juice, broth, and lentils) except for the kale.  Bring to a boil, reduce heat, and cover.  Let simmer for 20-25 minutes or until lentils are soft and puffy.
  4. Remove from heat and add two handfuls of kale.  Stir well and do a taste test.  Salt and pepper to your liking.
  5. Serve with a bit of cheese (if you want) and a nice piece of bread.


  1. omg, this looks sooo delish! totally have to give this a whirl - thanks for sharing the recipe! If you get a sec, I'd love if you'd check out my latest post. xo

    fashionable footprints

  2. I made this tonight. I accidentally cut up too much squash so I decided to double the recipe. So glad I did. Delicious! Smoked paprika is a must.

  3. omgosh!!! what a wonderful soup!
    this recipe is really flexible! i almost didn't make it because i didn't have the exact vegetables.
    no squash, no kale, no red lentils (i had spinach and brown lentils).
    i had leftover roasted veg from another meal that i knew wanted to be a soup (it's like it spoke to me... make me into a soup!) hahaha
    i used sweet potato, beets, carrots, a little celery root, rutabaga, zucchini & onion. basically 5c of veg. i did saute some mushroom before i added in the roasted veg. then followed the rest of your recipe.
    the smokey spicing of the soup was dead on with the sweetness of the vegetables. blew me away!!!!
    thank you for the recipe!

  4. My wife just made this with whatever was available in the fridge. AWESOME!


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