Lentil and Vegetable Soup (Printable)

Tender lentils simmered with roasted vegetables in aromatic broth for a comforting, nourishing meal.

# What You'll Need:

→ Lentils

01 - 1 cup dried green or brown lentils, rinsed

→ Vegetables

02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, diced
06 - 1 medium yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil

→ Broth & Seasoning

10 - 6 cups vegetable broth
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 teaspoon smoked paprika
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of ½ lemon, optional

# How to Make It:

01 - Preheat oven to 425°F. Toss carrots, celery, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until lightly caramelized.
02 - While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute.
03 - Stir rinsed lentils, roasted vegetables, vegetable broth, thyme, oregano, smoked paprika, and bay leaf into the pot. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until lentils are tender.
04 - Remove bay leaf. Taste and adjust seasoning with salt, pepper, and lemon juice as desired. Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • The roasting step creates little caramelized bits of vegetable that burst with flavor in each spoonful, something most lentil soups miss entirely.
  • It keeps beautifully in the fridge for up to four days, with the flavors melding and deepening each day, making your weekday lunch something to actually look forward to.
02 -
  • Never add salt to the lentils until they are fully cooked or they will remain tough no matter how long you simmer them.
  • The roasted vegetables should have some dark edges but not be burnt, as those caramelized bits are where the deepest flavor hides.
03 -
  • For a creamier texture without dairy, blend about one-third of the finished soup and stir it back into the pot, creating a perfect balance of smooth and chunky.
  • A parmesan rind simmered with the soup adds incredible umami depth if youre not strictly vegan, just remember to fish it out before serving.
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