Smoky Lentil and Roasted Vegetable Soup

Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 small onion 
  • 4 ounces mixed mushrooms
  • 1 cup butternut squash, cubed
  • olive oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 1/4 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • dash of cayenne
  • 14 ounce can of diced tomatoes
  • 6 cups vegetable broth
  • 1 cup red lentils
  • 2 handfuls of kale
  • cheese for topping (optional)


  1. Preheat oven to 400° and line a large baking sheet with parchment paper.  Spread onion, mushrooms, and squash out on the baking sheet in a single layer and drizzle with olive oil, salt, and pepper.  Roast for 20-25 minutes, stirring occasionally, until vegetables are tender.
  2. In large pot heat a small amount of olive oil over medium heat and scrape vegetables into pot.  Add garlic and saute for 5 minutes.
  3. Add the rest of the ingredients (bay leaf, cumin, chili powder, smoked paprika, cayenne, diced tomatoes with juice, broth, and lentils) except for the kale.  Bring to a boil, reduce heat, and cover.  Let simmer for 20-25 minutes or until lentils are soft and puffy.
  4. Remove from heat and add two handfuls of kale.  Stir well and do a taste test.  Salt and pepper to your liking.
  5. Serve with a bit of cheese (if you want) and a nice piece of bread.