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Spanish Lentil and Mushroom Soup
with roasted cauliflower

Active: 35 minTotal: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

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

Make

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

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Reviews

This meal has 71 reviews

It was pretty good, it needs just a bit more flavour though.

By: Marina
Posted: Jul 25, 2019
Diet: Original

Took more time than I expected if you don't prep in advanced, but so good! And it was great because this was used in a later meal in the week!

By: Taylor
Posted: Jul 05, 2019
Diet: Original

Only made the side dish and it was delicious.

By: Sara
Posted: Apr 19, 2019
Diet: Original

I ate the meatballs with some rice to soak up the sauce. The cauliflower was the best part though.

By: Jenna
Posted: Apr 11, 2019
Diet: Original

I didn't mind it. Husband thought it was 'fine, but bland'.

By: Teresa
Posted: Feb 26, 2019
Diet: Original

Good meal. It was a lot of work but my husband and I enjoyed it. I used Chicken instead of turkey.

By: Kimberly
Posted: Feb 17, 2019
Diet: Paleo