Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
I made this soup last weekend, looking for a way to use some pantry stuff and to make sure we were prepared for the week ahead. I was expecting it to be good. I was not expecting it to be so delicious that I want to make it again next week for Soup Club at work. But I totally will.
What’s even nicer about this soup is that it fits so many dietary needs/preferences. Vegetarian? Check. Gluten free? Check. Dairy free? You know it. Vegan, actually. And despite being so darn healthy and allergy-friendly, it is filling, savory and nuanced. It was perfect to make ahead for several days of lunches, too.
This soup is based on the lentil soup recipe in How To Cook Everything Vegetarian – the best cookbook in my kitchen, as I’ve mentioned before. You will need:
Heat the olive oil in the bottom of a Dutch oven, and when it’s hot, cook the carrots, celery and onions for just a couple of minutes to soften them.
Add the lentils, bay, garlic, rice and broth. Bring to a boil, and then turn the temperature down so the mixture simmers. Cover and cook for 30-40 minutes, until the lentils and rice are cooked.
Stir the tomatoes in last. Remove the bay leaves and salt and pepper to taste. Finish with a drizzle of nice olive oil (really, this seems inconsequential but you’ll be surprised how tasty it is).