Lentil and Vegetable Soup (Printable Version)

Wholesome soup featuring tender lentils and roasted vegetables for a satisfying 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
17 - Juice of ½ lemon

# Cooking Steps:

01 - Set oven temperature to 425°F and allow to preheat.
02 - 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.
03 - 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.
04 - 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.
05 - Remove bay leaf. Taste and adjust seasoning with salt, pepper, and lemon juice as desired.
06 - Ladle soup into bowls and garnish with fresh parsley. Serve hot.

# Expert Advice:

01 -
  • The roasted vegetables add a deep caramelized sweetness that you just cannot get from boiling them alone.
  • It is incredibly forgiving and thrives on whatever stray veggies you have lingering in the fridge.
02 -
  • Always rinse your lentils in a fine mesh sieve to remove any hidden dust or tiny stones.
  • Do not skip the roasting step because it transforms the texture of the vegetables from mushy to meaty.
03 -
  • A tablespoon of tomato paste stirred into the onions adds an incredible savory umami layer.
  • Always wait to add the lemon juice until the heat is off to preserve its bright and zesty personality.
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