Lentil and Vegetable Soup (Printable)

A wholesome soup featuring tender lentils, roasted vegetables, and aromatic herbs for a nourishing one-bowl meal.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F
02 - 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
03 - 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
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 - Serve hot, garnished with fresh parsley

# Expert Tips:

01 -
  • The combination of roasted and simmered vegetables creates layers of flavor that will make you forget youre eating something so healthy.
  • Its endlessly adaptable to whatever vegetables are lingering in your crisper drawer, saving you from food waste while still tasting intentional and complete.
02 -
  • I once skipped the step of rinsing the lentils and ended up with a gritty soup, so take the extra minute to rinse them thoroughly under cold water.
  • Dont salt the lentils until theyre fully cooked, as adding salt too early can make them tough and slow to soften.
03 -
  • For an even deeper flavor, deglaze the pot after sautéing the onions and garlic with a splash of white wine, letting it reduce completely before adding the other ingredients.
  • If you like a thicker soup, use an immersion blender to partially blend some of the soup, creating a creamier texture while still maintaining chunks of vegetables and whole lentils.
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