Lentil and Vegetable Soup (Print)

Comforting soup with tender lentils and roasted vegetables, ready in one hour.

# 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

# 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 the 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 the 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 Advice:

01 -
  • It comes together in just an hour, with most of that time being hands-off roasting and simmering.
  • Roasting the vegetables first gives them a caramelized sweetness that transforms a simple soup into something special.
  • It's forgiving and adaptable—use whatever vegetables you have on hand and the soup still shines.
02 -
  • Don't skip the roasting step—it's the difference between a good soup and one that tastes like you actually cared, and the caramelization takes the vegetables from ordinary to extraordinary.
  • Taste the lentils before declaring them done; they should be tender enough to break easily between your teeth but still hold their shape, not mushy.
03 -
  • If you want to add richness, stir in a tablespoon of tomato paste with the garlic before adding the lentils—it deepens the whole flavor profile without making the soup taste tomatoey.
  • Keep your broth warm on a separate burner while the soup simmers; adding cold broth can slow down the cooking process.
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