Colonel Mustard...In the Potato...With the Soup Pot!

Well "Hello!" there friends!  You are in for a fiber-filled treat today!  One of the things that I think you can't mess up, soup-wise at least, are lentils.  No matter what you mix them with they just always manage to take on the right flavor and fill you up while tasting great.  And what would be the perfect side-dish for some light and smooth soup???  You guessed it...some crispy roasted root vegetables with a mustard sauce that would rival a sour cream topping any day.

To begin we will start with the Lentil and Kabocha Squash Soup.

1 kabocha squash, cooked and cut into cubes

1/2 cup water
1 tablespoon olive oil
sea salt
1 cup green lentils, rinsed
5 coins ginger, 1/8-inch thick
1 whole star anise
6 cups water
1 teaspoon sea salt, plus more to taste
1/4 cup olive oil
1 yellow onion, medium dice
1 leek, sliced into 1/4 moons
1 fennel bulb, medium dice


red pepper flake

Preheat your oven to 425 degrees.  Cut the squash in half and remove all of the seeds with a spoon. Roast on a baking rack with the cut side down and the 1/2 c. of water poured into the pan for 35-45 minutes.  Once cool enough, scoop out the squash in small cubes and set aside. 

In a medium sauce pan combine the lentils, star anise, ginger and 6 c. water over medium heat.  Bring to a boil and turn down to simmer for 30 minutes.

In a large stock pot heat the olive oil over medium heat.  Add the leeks, onion and fennel. Cook until the vegetables soften and become iridescent in color.

Remove the ginger and star anise from the saucepan and add the lentils and lentil broth to the vegetables.  Bring to a simmer and add the salt, squash and red pepper flake.  Cook for about 15 minutes and then serve.

Now it is time for our Roasted Root Vegetables with Mustard Sauce.

1 1/2 lbs. waxy potatoes, quartered   
1/2 lb. baby carrots, halved
1/2 lb. parsnips, halved
6 shallots, peeled
1/4 c. olive oil
2 large pinches of salt
2 bunches of green onions


Dressing:
2 tbsp. red wine vinegar
1 shallot, minced
3 tbsp. dijon mustard
1/2 c. olive oil
pinch of salt
1-2 tbsp. soy creamer


Preheat oven to 375 degrees.

In a large bowl, combine all of the ingredients except for the dressing ingredients.  Toss.  Spread on a large baking sheet and bake for 45-60 minutes.  Remove green onions after 20 minutes and set aside.


Combine all dressing ingredients except for the olive oil and creamer.  Mix well.  Gradually whisk in the olive oil.  Add creamer and mix well.

In a large bowl combine the veggies with the dressing and serve.    


There we have it!  A good way to get your week's worth of fiber in one meal.  Also, sweet potatoes would be a great addition to the roasted vegetable recipe!  And, the lentil soup tastes 10 times more amazing the next day.