Spanish Lentil & Mushroom Soup
with roasted cauliflower and mint
Ingredients
- 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
- 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
Prep
- 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
- Preheat the oven to 450F (232C) degrees.
- Arrange cauliflower on a sheet pan and drizzle with oil, smoked paprika, cumin, and some salt and pepper. Toss to coat.
- Place cauliflower in the oven and roast until the edges are brown and become crisp, ~20 minutes.
- Heat cooking oil in a pot or Dutch oven over medium-high heat, and saute onion until it is translucent, ~5 minutes.
- 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.
- 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.
- Pull the cauliflower from the oven when they've become crispy. Drizzle with fresh lemon juice, and sprinkle with fresh mint.
- 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
Reviews
Ratings
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.
0 HelpfulSubbed soyrizo for lentils and added some cabbage, but otherwise kept the other ingredients as is. Very delicious soup!
0 HelpfulSo 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.
0 HelpfulI 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.
0 HelpfulThis was good but not too exciting. The sauce was thin, and it seemed like too much for the amount of meatballs.
0 Helpful