Roasted Lentil and Vegetable Soup

Instructions

1. Preheat oven to 450°F
2. Add carrots, squash and garlic to a large baking sheet and drizzle with half of the olive oil and season with a sprinkle of sea salt and black pepper. Transfer to the oven and roast for 20 minutes.
3. When the vegetables are almost done cooking, start the rest of the soup. In a large pot, heat remaining oil on medium-high heat. Add onion, sprinkle with sea salt, and cook for 3-4 minutes until tender.
4. Pour in lentils, thyme and chillies, stir to combine, and cook for an additional 30 seconds until you literally are overwhelmed with the aroma!!! You house will smell soooooo good
5. Once the vegetables are done roasting, remove pan from the oven and remove skins from garlic cloves. Once removed, transfer the vegetables to the pot with the onion mixture
6. Cover with broth, just enough to cover all of the vegetables, and simmer on low for 20 minutes. (You are best to put less broth and add more at the end as needed.)
7. Add chopped kale, adjust broth level as needed, stir to combine and simmer on low for an additional 10 minutes.
8. If you find the soup too liquidy, simply use the back of a fork to squash a few pieces of squash to thicken the soup.
9. Season with additional pepper blend to taste.
10. Guessss Whatttt!!! It's time to eat!!!! I hope you love it as much as I do!!!

• Servings : 6
• Ready in : 60 Minutes
• Course : Soup
• Recipe Type : Soup