Roasted Root Vegetable Lentil Soup
A heart-warming Roasted Root Vegetable Lentil Soup to fight all winter depression. Loaded with healthy vegetables and protein-rich lentils. A cheap and easy dinner recipe to please the whole family.
medium sized red potatoes
large sweet potato
small kabocha squash
(or any other squash the size of two average female fists)
small yellow onion
fresh coriander or parsley
cooked green lentils
Preheat oven to 350 F.
Wash, peel and cut root vegetables and squash into 1/2" squares.
Peel and chop onion and garlic.
Place root vegetables, squash, onion and garlic in an oven-proof dish and season with cumin, coriander, salt and pepper.
Pour about 2-3 Tbsp of olive oil over the vegetables and mix well with your hands.
Roast vegetables for 50-70 minutes until very soft.
In the meantime, bring 1.5 l of water to the boil in a very large pot.
Wash and destalk collard greens and herb and chop coarsely.
Once water cooks add your vegetable stock and dissolve.
Add green leaves and let simmer for remaining time of root vegetables in oven.
Once root vegetables are very soft remove from oven and add into pot with stock and greens.
Add cooked lentils and mix well. If not enough liquid, add vegetable stock.
Cover and let simmer for 10 minutes.
Remove from heat and add juice of one lime.
Season to taste with salt, pepper and cayenne pepper.