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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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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

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

Ratings

Original (139)
Gluten-free (10)
Paleo (20)
Vegetarian (19)

71 reviews

Used turkey and left out the mint. Even better if the sauce and meatballs are served on top of the cauliflower/chickpea mixture, so I wished I'd made the meatballs smaller and just done it as a sort of thick stew.

By: Alyson
Posted: Jan 11, 2018
Diet: Original
0 Helpful

Absolutely LOVED this! Will definitely be a repeat for us.

By: Kelsey
Posted: Apr 08, 2017
Diet: Paleo
0 Helpful

made this with green salad and cous cous also for a dinner party. it was a hit! We subbed in half beef half bison for the lamb

By: Ryan
Posted: May 14, 2015
Diet: Original
0 Helpful

Everything (cauliflower, chckpeas, lamb, and sauce) took longer than recipe. BUT it ws all tasty and nutritious and I will make again.

By: Connie
Posted: May 06, 2015
Diet: Original
0 Helpful

I added some extra garlic and mint in the meatball mixture. The cauliflower roasting took longer than 20 minutes but still came out fairly crispy. Can't wait to make this again!

By: Ashley
Posted: Apr 14, 2015
Diet: Original
0 Helpful

Roast chickpeas entire time with cauliflower and they will crisp up so nicely!

By: Hilary
Posted: Apr 06, 2015
Diet: Original
0 Helpful