Name: Roast mixed vegetables and lentil soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 300 gram pumpkin, peeled, seeds removed, cut into chunks; 2 red capsicums, seeds removed, cut into wedges; 2 red onions, quartered; 1 sweet potato, peeled, cut into chunks; 1 potato, peeled, cut into chunks; 1 carrot, cut into chunks; 1 zucchini, cut into chunks; 3 clove garlic, peeled; 2 tablespoon olive oil; 2 litre water; 400 gram can diced tomatoes; 1/3 cup lentils; 3/4 cup milk; croutons, shaved parmesan, to serve

Roast mixed vegetables and lentil soup

Skip to Recipe

Serves 6

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

300 gram pumpkin, peeled, seeds removed, cut into chunks

2 red capsicums, seeds removed, cut into wedges

2 red onions, quartered

1 sweet potato, peeled, cut into chunks

1 potato, peeled, cut into chunks

1 carrot, cut into chunks

1 zucchini, cut into chunks

3 clove garlic, peeled

2 tablespoon olive oil

2 litre water

400 gram can diced tomatoes

1/3 cup lentils

3/4 cup milk

croutons, shaved parmesan, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Place all the vegetables and garlic in a baking pan. Drizzle with the olive oil and season to taste. Bake for 30-35 minutes or until cooked and golden.

3.Transfer vegetables to saucepan. Add water, tomato and lentils. Bring to boil, stirring. Reduce heat and simmer for 15-20 minutes until lentils are tender.

4.Using a hand-blender or food processor, process soup until smooth. Return to saucepan and reheat gently, stirring in milk. Season and serve topped with croutons and shaved parmesan.

If liked, roast the vegetables the day before to save time when making the soup to eat. Make croutons by baking cubes of crustless bread at 180°C for 5-10 minutes or until golden.
Note

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