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Spanish Lentil and Mushroom Soup
with roasted cauliflower

Name: Spanish Lentil and Mushroom Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 8 oz Carrots, diced; 3 cloves Garlic, chopped; 12 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 Tbsp Oil, olive; 1 tsp Paprika, smoked; 1/2 tsp Cumin; 1 cup Tomatoes, crushed; 2 cups Lentils, pre-cooked (look for vacuum-packed or canned); 3 cups Stock, any type; 8 oz Baguette; 1/2 Lemons, juice of; 1/2 cup Yogurt, plain or Greek; 16 oz Cauliflower florets, chopped; 2 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 1 tsp Paprika, smoked; 1 tsp Cumin; 1/2 Lemons, juice of

Active: 35 Total: 35

Original GF Paleo Vegetarian

This is a Spanish twist on a lentil and vegetable soup that was first featured in our meal plan in 2015. The fragrant spices and side of roasted cauliflower make this a healthy and satisfying meal.

Ingredients

Metric

Servings:

Spanish Lentil and Mushroom Soup:

Onions, medium - 1 , diced
Carrots - 8 oz , diced
Garlic - 3 cloves , chopped
Mushrooms, any brown - 12 oz , sliced (look for pre-sliced)
Oil, olive - 1 Tbsp
Paprika, smoked - 1 tsp
Cumin - 1/2 tsp
Tomatoes, crushed - 1 cup
Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned)
Stock, any type - 3 cups
Baguette - 8 oz
Lemons, juice of - 1/2
Yogurt, plain or Greek - 1/2 cup

Roasted Cauliflower with Lemon:

Cauliflower florets - 16 oz , chopped
Cilantro - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Paprika, smoked - 1 tsp
Cumin - 1 tsp
Lemons, juice of - 1/2

Prep

Cauliflower / Onions / Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done 1 day ahead)
Cilantro - Chop cilantro.

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Make

Heat oven to 400F / 204C degrees.
Spread cauliflower florets out on a sheet pan and toss with cooking oil, paprika, and cumin (portions for cauliflower). Season with some salt and pepper. Bake in the oven until golden brown and tender, 25 to 30 minutes.
While cauliflower roasts, heat olive oil in a Dutch oven over medium-high heat. Add onion and saute until tender, ~5 minutes.
Add carrots, garlic, mushrooms, paprika, and cumin (portions for soup), and some salt and pepper. Cook for another 2 minutes until garlic is fragrant.
Add tomatoes, lentils, and stock. Bring to a simmer. Reduce heat to low and simmer, covered, until mushrooms are tender, ~10 minutes.
Toast baguette, if you’d like.
Top cauliflower with lemon juice (portion for cauliflower) and cilantro.
Season soup with lemon juice (portion for soup) and some salt and pepper.
Serve soup with yogurt on top. Enjoy baguette and cauliflower on the side.

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