Roasted Fall Vegetable & Lentil Soup

AKA Cooking Therapy: This soup making process was very therapeutic for a full-time student like myself to take the time to make something like this. Healthy and creative - this soup is pure Fall comfort for the body and soul in a bowl.




Ingredients:

• 1 Cup of dried green lentils (cooked separately)
• 2 Chicken stock cubes (or veg)
• 1 Yellow medium yellow
• 3 Stalks of celery
• 3 Carrots
• 1 Medium Butternut squash
• 1 Sweet potato
• 3 Cloves of garlic
• 1 Tbsp of italian seasoning blend
• Canola oil
• Salt and pepper

Directions:
Roast the sweet potato and carrot cubes together (as they take longer (about 45 minutes at 350 - toss halfway through). I tossed these ingredients with oil and italian seasoning blend.
Roast the butternut squash and garlic together as they both take 25 minutes at 350. I tossed the squash with oil salt and pepper. I cut the tips off the garlic and wrap in tin foil with a drop of oil.
Cook green lentils in a pot 1:2 cups of water. Rinse before cooking and I added 1/2 a chicken stock cube to add flavour. Bring to a boil then lightly simmer - takes about 25 minutes.
In the pot: slowly soften the diced onion in oil, salt and pepper - add celery and toss. Then add all the roasted veg and lentils and cover with water - add remaining chicken stock and bring to a boil. Let cool then blend it up!

Yes this soup is pretty labour intensive but it's so enjoyable! Great for fall - hearty and flavourful.