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.
