Lentil and Vegetable Soup (Print View)

Hearty soup with tender lentils and roasted vegetables, perfect for nourishing meals.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 425°F. Toss carrots, celery, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until lightly caramelized.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in rinsed lentils, roasted vegetables, vegetable broth, thyme, oregano, smoked paprika, and bay leaf. 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 -
  • It's the kind of soup that tastes even better the next day, so you're basically giving yourself tomorrow's dinner right now.
  • No fancy techniques or mysterious ingredients—just real vegetables and honest flavors that somehow feel like a warm hug.
02 -
  • Roasting the vegetables first is the secret that separates this from a flat, watery vegetable soup—those caramelized edges add more depth than you'd think.
  • Lentils vary in how quickly they cook depending on age and storage, so start checking around 20 minutes instead of waiting the full 25.
03 -
  • Don't skip the lemon juice at the end—even a little brightens everything and makes people taste the individual flavors instead of just warm soup.
  • If your broth tastes weak, reduce it by simmering for the last few minutes without the lid to concentrate the flavors before serving.
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