Green Lentil Rotini and Roasted Autumn Vegetable Soup

Serves 4

Ingredients

• 1 box Tolerant Green Lentil Rotini
• 3 carrots, cut into ½” slices
• ½ pound Brussels sprouts, halved or quartered if large
• 1 cup ½” cubes celery root
• 1 large parsnip, thinly sliced
• 2 tablespoons preferred vegetable oil, divided
• 1 tablespoon fresh thyme leaves
• 1½ teaspoons fine sea salt, divided
• 1 teaspoon black pepper, divided
• 1 small onion, diced
• 8 cups low-sodium vegetable stock or broth
• 1 tablespoon white miso paste
• 1 bunch Lacinato kale, shredded
• Fresh lemon juice to taste
• Finely grated vegan Parmesan, for serving (optional)

directions

1. Cook Tolerant Green Lentil Rotini according to package directions. Set aside.
2. Preheat oven to 400℉. Line a large sheet pan with parchment paper.
3. On a prepared sheet pan, toss together carrots, Brussel sprouts, celery root, parsnips, 1 tablespoon oil, thyme, ½ teaspoon salt, and ½ teaspoon pepper and spread out in an even layer. Roast until vegetables are tender and browning around the edges, about 30 minutes, stirring halfway through.
4. In a soup pot heat the remaining 1 tablespoon oil over medium heat until shimmering. Add onion and saute until softened, 4-6 minutes. Add roasted vegetables, broth, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, and miso. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
5. Add kale and simmer uncovered until just tender, 5 minutes. Stir in pasta and remove from heat.
6. Ladle into bowls and sprinkle with Parmesan, if desired.
7. Enjoy!