Roasted Root Lentil Soup

Today was a cold, dreary, rainy day and I have a bag full of fall veggies.  These elements combine into a hearty warm soup.  Saying goodbye to summer is never easy, and if you just want to take it easy and pretend you are a hibernating animal, like me, this soup will serve you well for the next few days.

In case you don't want to eat soup everyday (but let's face it, soup is the world's most perfect food) and even if you DO want to eat this spiced belly-pleaser everyday, I suggest you store the lentils + broth in one container and the roasted veggies in another  They will keep better, and allow for focused snacking.

It's vitally important to triple rinse those lentils in cold water, since you'll be using the well-seasoned boil liquid as your soup base.  Don't skimp on the seasoning for this stage either, a well seasoned lentil soup transforms it into a dish you'll crave.  It may even change your opinion on lentils overall.


What you'll use form your bag
All your sweet potatoes
Both your squash
1 onion
4 bulbs of garlic
a few small sage leaves

What else you'll need

For the lentils + broth:
2-2.5 cups lentils
1 Tbs oil of your choice
1 tsp salt
2 bay leaves
1 tsp cumin seeds, whole
1 black cardamom pod, cracked open

and then:
1/4 tsp tumeric
1/2 tsp cayenne pepper
4 small sage leaves, chopped

For the roasted veggies:
1 tsp cinn
2 tsp cumin
1 tsp salt
2 tbs oil
1/2 tsp ginger
1/2 tsp smoked paprika



First, start cooking your lentils
Lentils, definitely need to be well rinsed. 2.5 cups of lentils in 8 cups water, and add your seasonings straight away. Cover, bring to a boil, stir, and reduce heat to a simmer covered for 25-30 min (This is the ideal time to preheat your oven to 400 degrees and prep your veggies.)

When the lentils are soft, but still have some body to them, turn off the heat and let it sit in the warm pot and liquid. Add the turmeric, and 1/4-1/2 tsp cayenne pepper to taste, the chopped sage and stir.  Keep covered until ready to serve, or allow to cool completely before putting in the fridge.


Next, roast your veggies
Chop all your veggies so no dimension is larger than 3/4 of an inch.  As before, the garlic can stay whole with just the bottom of the entire bulb chopped off. I do not peel my sweet potatoes because the peel is chock full of nutrients, but I do peel the squash because its too hard to eat comfortably.

When chopping the squash, carefully remove the seeds, and reserve them.  Slice them into 1/2-3/4 inch discs, and then halve the discs,

to scoop the seeds out.  This will also make it easier to chop into uniform pieces.

Throw the chopped veggies into a roasting pan, and toss them in the oil and seasonings above.

Place them in the middle rack of the oven for 10 minutes, then stir, and another 15 minutes.

Now, prepare your seeds
Seeds are the hidden gem of all squash, you can eat them on their own, or sprinkle them onto
something you want a flavorful crunch added to, but they also pack in the nutrition.  You do't want to eat too many, but it is always good to consider parts of the plant you may normally overlook.

Rinse the seeds in cold water and separate them as best you can from the guts.  Sprinkle some sea salt over them and place them on the top rack of your oven.

Place them into the oven for the last 15 minutes of your veggie roast.


When it is time to serve, spoon in some lentils and broth to the bottom of a bowl, and top with the veggies and seeds.   also recommend adding some apple slices, fresh basil and more fresh sage, and a pinch of cardamom powder if it is handy.

Enjoy!