Grilled Vegetables with Red Lentil Dahl Soup

Grilled Vegetables with Red Lentil Dahl Soup

Summer is the best time of year for grilling. Grilled veggies can not only enhance the flavor of a dish or soup, but also provide an extra boost of nutrition!


1 24 oz. tub Boulder Organic Red Lentil Dahl Soup
¼ onion sliced
¼ acorn squash sliced
¼ zucchini sliced
¼ eggplant sliced
2 sticks asparagus
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper


Toss sliced onions, zucchini, acorn squash, eggplant, asparagus or your favorite veggies in olive oil, salt and pepper. Grill to perfection and top heated Red Lentil Dahl. Alternatively, you can roast the vegetables in a 400 degree oven for approximately 20 minutes turning once half way through. For an extra layer of flavor, add a little spicy chutney when tossing the veggies in olive oil. Pair with beer!

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