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Roasted Vegetable and Red Lentil Soup

December 13, 2016

I am obsessed with roasted vegetables- I love how they get all sweet and carmelized and extra yummy - This soup pairs the roasted vegetables with some red lentils for protein. I eat this as a meal in and of itself or as a snack while dinner is in the oven!

 

Roasted Vegetable and Red Lentil Soup 

1/2 fennel bulb, chopped 

3 carrots, scrubbed and chopped

1/2 bag frozen corn, defrosted or 2 fresh corns off the cob

2 yellow squash, chopped

1 c homemade tomato sauce 

6 cups water

1 c red lentils

thyme and fennel frond, chopped 

1 tbsp better than boullion

salt and pepper, to taste

 

Place fennel, carrots, corn and squash on a parchment lined tray and roast for 30 minutes on 400. Add vegetables and all the rest of the ingredients into a large stock pot. Bring to a boil, then reduce to a simmer, cover and cook for 30-40 minutes. 

 

 

 

 

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