Spanish Lentil & Mushroom Soup
with roasted cauliflower and mint
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.
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Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
457
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
8%
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Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
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Sodium
1131mg
47%
Just a moment...
Total Carbohydrate
74g
25%
Just a moment...
Dietary Fiber
15g
60%
Just a moment...
Sugars
13g
Just a moment...
Protein
21g
Just a moment...
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
Amount Per Serving
Calories
457
Just a moment...
% Daily Value
Total Fat
11g
17%
Just a moment...
Saturated Fat
2g
8%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
1131mg
47%
Just a moment...
Total Carbohydrate
74g
25%
Just a moment...
Dietary Fiber
15g
60%
Just a moment...
Sugars
13g
Just a moment...
Protein
21g
Just a moment...
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Ratings
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