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Grandma's nourishing lentil soup with roasted vegetables and all-spice is hearty, healthy, and packed with plant-based protein.

Grandma’s nourishing lentil soup with roasted vegetable and all-spice

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Cuisine: Healthy

Description

Grandma’s nourishing lentil soup with roasted vegetables and all-spice is hearty, healthy, and packed with plant-based protein. With 5 ingredients only, it’s the perfect comforting weekday soup.


Scale

Ingredients

  • 1 yellow onion, diced
  • 2 Tablespoons olive oil
  • 1 medium sweet potato, diced (about 1 1/2 cup or 190g)
  • 1/2 small butternut squash (about 2 cups or 285g)
  • 1 teaspoon all-spice
  • Salt and pepper
  • 3/4 cup (150g) green lentils, uncooked*
  • 1/2 cup (100g) dried chickpeas, soaked overnight*
  • 4 cups (1 L) vegetable stock

Instructions

  1. Heat olive oil in a large pot over medium until shimmering. Add the onions, and cook for 1 minute, until fragrant.
  2. Add the sweet potatoes, butternut squash and pan-roast them on medium-high for about 10 minutes, stirring often. Season with all-spice, salt and pepper.
  3. Stir in the uncooked lentils, chickpeas, and pour in the vegetable stock. Cover and reduce the heat to medium-low and simmer for about 20 minutes, until vegetables are cooked through and fork-tender.
  4. Add soup to a blender and mix until smooth, adding more vegetable stock if desired to adjust the thickness of the soup. Taste the soup and season with salt and pepper as desired.
  5. Ladle the soup into bowls. Top with sesame seed and/or flaxseed over each bowl and enjoy!

Notes

* Alternatively, and especially if you have leftovers, you can use cooked or canned lentils (count 2 and 1/4 cups cooked lentils) or chickpeas (count 1 and 1/2 cup cooked or canned chickpeas). If doing so, add them just before mixing the soup with the blender.

Keywords: Nourishing roasted vegetable lentil soup