How to Make Roasted Garlic Dijon Lentil Soup

by Sara Paul Raffel

This recipe is a variation of one from Cafe Flora, a great vegetarian restaurant in Seattle. The Dijon and roasted garlic really brings out the flavor of the lentils. Delicious!


  • 20 Cloves garlic, unpeeled
  • 2 Tablespoons Extra virgin olive oil
  • 2 Tablespoons Dijon mustard
  • 1 Yellow onion, diced
  • Salt
  • 3 Carrots, peeled and diced
  • 2 Small potatoes, peeled and diced
  • 1 Teaspoon Thyme
  • 5 Cups Vegetable stock
  • ½ Cups French green (Le Puy) lentils, rinsed
  • 2 Cups Greens, such as kale or spinach
  • Freshly ground pepper
  • Instructions

    Step 1

    Preheat oven to 350 degrees.

    Step 2

    Gather the ingredients.

    Step 3

    Toss the garlic cloves with the olive oil and put in a small baking dish.

    Step 4

    Cover with foil, and roast until soft, about 30 minutes.

    Step 5

    While the garlic is roasting, dice the onion.

    Step 6

    Peel and dice the carrots.

    Step 7

    Peel and dice the potatoes.

    Step 8

    When the garlic is done roasting, remove it from the oven and drain the oil from the pan into a heavy-bottomed soup pot. Turn the burner on to a medium heat.

    Step 9

    Add the onion and 1/2 teaspoon salt, and sauté until the onion is soft and translucent. This will take about 10 minutes. Stir periodically.

    Step 10

    Add the carrots, and cook for a minute or two.

    Step 11

    Add the potatoes.

    Step 12

    Add the thyme.

    Step 13

    Add the vegetable stock.

    Step 14

    Add the lentils.

    Step 15

    Bring to a boil. Lower the heat and simmer until the lentils are tender, 25 to 30 minutes

    Step 16

    While the soup is simmering, squeeze out the pulp of the roasted garlic into a small bowl.

    Step 17

    Squeeze out every last one!

    Step 18

    Add the Dijon mustard.

    Step 19

    Mix well.

    Step 20

    Stir in the roasted garlic paste.

    Step 21

    Add some ground pepper and salt to taste.

    Step 22

    Stir in the greens and simmer for 5-10 minutes.

    Step 23