Red Lentils Soup with Grilled Broccoli and Cauliflower | Супа од црвена леќа со печени брокули и карфиол [♫Sweet Home Alabama]

♫Sweet Home Alabama♫

Every now and than you need a bowl of warm soup to warm your body and soul. Even though summer is already here, soups are a classic for every time of the year, right?

I really love lentils. I sometimes boil them, just on their own, season them with salt, pepper, evoo and balsamic vinegar and eat them, just like that. They make such a filling salads, too. In almost every salad I put lentils, because they are just perfect mixed with all kinds of dressing that you’ll put in the salad. Also, lentils, especially the red lentils are just perfect for soups. The soup is ready in 20 minutes and it’s so delicious. This time I decided to roast some vegetables, in my case broccoli and cauliflower. OMG, they were so tasty. With a few sliced of toasted bread, this was one very lovely, easy and tasty lunch. Red lentils soup with grilled broccoli and cauliflower [♫Sweet Home Alabama] 1

Red lentils soup with grilled broccoli and cauliflower

Ingredients for the soup:

  • 2 cups of red lentils
  • 4 cups of water
  • 1 vegetable stock cube
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • salt, pepper
  • 1 teaspoon of red paprika powder
  • 1 teaspoon of turmeric (curcuma) powder
  •  a pinch of red pepper flakes

Vegetables for roasting:

  • 2 cups of broccoli florets
  • 2 cups of cauliflower florets
  • 2 tablespoons of evoo
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of garlic powder
  • salt, pepper

Salad of your choice + slices of whole wheat bread on toast.

Prep: In a pot, put the lentils with 4 cups of water. Let the lentils boil until they are soft. In another pot, put some evoo and sweat the onion until is soft. Add the chopped garlic cloves. Add all your spices and mix. Drain the lentils and add them to the pot with vegetables. Mix everything, add the stock cube, pour 2 cups of water and let the soup boil. With an immersion blender, blend the soup but not all the way. Season to taste and serve with some pepper flakes.

In a roasting tray, put the vegetables, season them with salt, pepper, drizzle them with evoo and balsamic vinegar. Mix them together and roast them in a preheated oven on 180 degrees, for 25 minutes or until they are almost soft.

Red lentils soup with grilled broccoli and cauliflower [♫Sweet Home Alabama] 1


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s