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Spanish Lentil & Mushroom Soup
with roasted cauliflower and mint

Active: 35 min Total: 35 min
Spaniards are wild about lentils and so are we. Today we're building a savory lentil soup with lots of tomatoes, smoked paprika, and cumin. The crispy roasted cauliflower is a warming side dish that we know you will be making again.
Tags

Ingredients

Metric
Servings:
4
Spanish Lentil and Mushroom Soup:
  • Onions - 1, chopped
  • Garlic - 3 cloves, minced
  • Carrots - 2, diced
  • Mushrooms, brown - 12 oz, sliced
  • Mint, fresh - 2 Tbsp, finely chopped
  • Cooking oil - 1 1/2 Tbsp
  • Paprika, smoked - 2 tsp (preferably Spanish pimentón)
  • Cumin - 2 tsp
  • Crushed tomatoes - 1 cup
  • Lentils, cooked - 2 cups
  • Vegetable broth - 3 cups
  • Baguette - 8 oz, sliced
  • Lemons - 1/2, juice of
Roasted Cauliflower with Mint and Lemon:
  • Cauliflower - 1 head, thinly sliced
  • Mint, fresh - 1 Tbsp, finely chopped
  • Cooking oil - 1 Tbsp
  • Paprika, smoked - 2 tsp (preferably Spanish Pimentón)
  • Cumin - 2 tsp
  • Lemons - 1/2, juice of

Nutrition Facts

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Prep

  1. Cauliflower / Onions / Garlic / Carrots / Mushrooms / Mint (for lentils and cauliflower) - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat the oven to 450F (232C) degrees.
  2. Arrange cauliflower on a sheet pan and drizzle with oil, smoked paprika, cumin, and some salt and pepper. Toss to coat.
  3. Place cauliflower in the oven and roast until the edges are brown and become crisp, ~20 minutes.
  4. Heat cooking oil in a pot or Dutch oven over medium-high heat, and saute onion until it is translucent, ~5 minutes.
  5. Add garlic, carrots, mushrooms, paprika, cumin, and some salt and pepper. Cook for another 2 minutes until the garlic is fragrant and starting to brown.
  6. Add canned tomatoes, lentils, and vegetable broth, and bring to a boil. Then reduce heat to low and cook covered for 10 minutes or until mushrooms are tender. While soup cooks, slice baguette and toast if desired.
  7. Pull the cauliflower from the oven when they've become crispy. Drizzle with fresh lemon juice, and sprinkle with fresh mint.
  8. Garnish the lentils and mushroom soup with the freshly chopped mint and a squeeze of fresh lemon juice. Serve roasted cauliflower and bread alongside soup or use it as a topping to add some texture. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (147)
Gluten-free (10)
Paleo (21)
Vegetarian (21)

80 reviews

Added couscous as a side and used turkey instead of lamb. Delicious flavors. I might use less vinegar next time. Next time I will definitely double the meat for this amount of sauce.

By: Sabrina
Posted: Jan 24, 2021
Diet: Original
0 Helpful

Subbed soyrizo for lentils and added some cabbage, but otherwise kept the other ingredients as is. Very delicious soup!

By: Markell
Posted: Jan 19, 2021
Diet: Vegetarian
0 Helpful

So so good! I doubled the meat and all spices in the meatballs and used about half of the stock called for. Added pita bread on the side. Definitely company worthy.

By: Rachel
Posted: Jan 17, 2021
Diet: Original
0 Helpful

I skipped the mint and the egg but followed everything else as written (besides a little extra garlic). So delicious! This makes a lot of sauce but it's great over the veggies too. I thought the sauce was tasty, I added a little salt to taste, a little bit of fat I drained from the meatballs and a squeeze of lemon. I will be making this one again.

By: Emily
Posted: Jan 15, 2021
Diet: Original
0 Helpful

very good. Added some pasta. It made a lot of sauce. I would make again.

By: Courtnay
Posted: Jan 13, 2021
Diet: Original
0 Helpful

This was good but not too exciting. The sauce was thin, and it seemed like too much for the amount of meatballs.

By: Melinda
Posted: Jan 13, 2021
Diet: Original
0 Helpful