Lentil and Vegetable Soup (Printable)

Hearty soup with tender lentils and roasted vegetables in aromatic broth, ready in one hour.

# What You 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

# How-To Steps:

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 Suggestions:

01 -
  • The roasting step caramelizes the vegetables in a way that makes this soup taste like you spent hours cooking it, but its actually incredibly hands-off.
  • You can keep all these ingredients in your pantry and freezer for weeks, making this the perfect emergency dinner when you havent had time to shop.
02 -
  • Never add acidic ingredients like lemon juice or tomatoes until after the lentils are fully cooked, or they might stay firm no matter how long you cook them.
  • The soup thickens considerably as it sits, so dont worry if it seems a bit thin right off the stove.
03 -
  • If you have a parmesan rind hiding in your refrigerator, toss it into the soup while it simmers and remove it before serving for an incredible depth of flavor.
  • For meal prep, keep the base soup simple, then transform each portion throughout the week with different toppings and sides to prevent flavor fatigue.
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