Lentil and Vegetable Soup (Printer-Friendly)

Hearty soup with tender lentils and roasted vegetables for a nourishing meal.

# 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, optional
17 - Juice of ½ lemon, optional

# Directions:

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 minced garlic and cook for 1 minute until fragrant.
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 Suggestions:

01 -
  • The roasted vegetables add a subtle sweetness and depth that makes this taste way more complicated than it actually is.
  • It comes together in an hour and actually tastes better the next day, so batch cooking becomes effortless.
  • Packed with protein and fiber, you'll feel genuinely satisfied hours later without the heaviness.
02 -
  • Don't rinse the lentils with hot water right before cooking—stick with cool water to prevent them from starting to cook prematurely and becoming mushy.
  • Roasting the vegetables is the entire reason this soup tastes special, so if you're tempted to skip it, don't—that caramelization cannot be replicated by sautéing in a pot.
03 -
  • Don't skip tasting and adjusting seasoning at the very end—salt and acid (lemon) are what separate a flat soup from one that tastes alive and intentional.
  • If you find yourself with extra lentils, cook them separately and keep them in the fridge for salads and grain bowls throughout the week.
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