Roast Vegetable And Red Lentil Soup

This a good hearty soup that can be made from any vegetables you have that need using up. I haven’t a whole lot of time this week to be grocery shopping so I have tried to use what is in the fridge and pantry, which could probably keep us going for sometime. We go to the bakery everyday so we picked up some crusty bread and this soup was a complete meal. As well as being unbelievably delicious!

My mum makes a really good roast vegetable soup which is what I was wanting to make but I don’t have the recipe. I don’t think her recipe includes lentils but I will find out.

Elliott would only eat the soup that stayed on his dunked bit of bread (he refused to eat it via a spoon) but he got a couple of tablespoons of vegetables and lentils this way so I’m happy. And the other kids all enjoyed it. The chermoula spice mix has no chilli in it but I still added a dollop of Greek yoghurt to the soup for the kids as they thought it a little spicy.

I used Herbie’s Chermoula Spice Mix. I bought this to rub over lamb on the Weber and needed to find other uses for it. But any combination of cumin, paprika, turmeric and cayenne pepper will do. Or ground chilli and ground coriander. I have suggested just 2 tablespoons of the spice mix but I used a little more.

roast vegetable and red lentil soup

2kg of your choice of vegetables (red onions, tomatoes, sweet potatoes, pumpkin, parsnips, carrots etc)
half a head of garlic, peeled
1/4 cup olive oil
2 tablespoons chermoula spice mix
sea salt and black pepper
1.5 litres vegetable stock
1 cup red lentils.

Preheat oven to 180 degrees C.

Peel and cut all the vegetables into even cubes. Place in a large bowl with the olive oil, spice mix, salt and pepper then combine. Tip into a roasting tin and roast slowly for an hour or two until tender. Turn them from time to time. You don’t want the vegetables to brown and go crisp.

Blitz the veges up or mash them slightly (depending on what texture soup you want) and tip into a big saucepan. Add the vegetable stock and bring to the boil then tip in the red lentils. Bring the soup back up to the boil then let it simmer for 15 minutes or until the lentils are cooked.

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4 Responses to Roast Vegetable And Red Lentil Soup

  1. tiel says:

    remind me never to come to your blog when I haven't eaten well all day and it's still a few hours until dinner!!!!!! my mouth is drooling…. the food looks soooo good.
    last night we ate something similar called, pasta fusilli with bacon..all soupy like. mmmm.

  2. Rachel Hockey says:

    Nat, we have made this soup many times and it never fails. It is such a scrumptious soup. Thanks for sharing the recipe.

  3. Jason says:

    Great soup – a new family fave!!!

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