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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
Proteins
Cuisines

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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