Hearty Lentil and Vegetable Soup

A warm bowl of Lentil and Vegetable Soup is the ultimate comfort food for a chilly evening. This recipe elevates the classic lentil dish by roasting a colorful medley of vegetables before they hit the pot, bringing out a natural sweetness and depth of flavor that perfectly complements the earthy, tender lentils. Whether you are looking for a healthy lunch or a satisfying vegan dinner, this soup delivers a hearty and nourishing experience in every spoonful.

Pin it

The key to this soup's vibrant character is the oven-roasting step. By tossing carrots, zucchini, and cherry tomatoes with olive oil and roasting them at a high temperature, you transform their texture and concentrate their juices, creating a rich base for the vegetable broth and lentils to soak up.

Ingredients

• Lentils: 1 cup (200 g) dried green or brown lentils, rinsed
• Vegetables: 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 cup (150 g) cherry tomatoes, halved; 2 tablespoons olive oil
• Broth & Seasoning: 6 cups (1.5 L) vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 bay leaf; Salt and freshly ground black pepper, to taste
• Finishing: 2 tablespoons chopped fresh parsley (optional); Juice of ½ lemon (optional)

Instructions

Step 1

Preheat oven to 425°F (220°C).

Step 2

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.

Step 3

Meanwhile, 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.

Step 4

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, or until lentils are tender.

Step 5

Remove bay leaf. Taste and adjust seasoning with salt, pepper, and lemon juice as desired.

Step 6

Serve hot, garnished with fresh parsley.

Zusatztipps für die Zubereitung

For added richness, stir in a tablespoon of tomato paste during step 3 when sautéing the onions and garlic to provide a deeper umami base for the soup.

Varianten und Anpassungen

Feel free to customize this soup based on what you have in your pantry; you can easily substitute sweet potato or butternut squash for the zucchini or bell pepper for a slightly sweeter finish.

Serviervorschläge

To complete this nourishing meal, serve each bowl hot with a slice of crusty bread, which is perfect for dipping and soaking up the savory vegetable broth.

Pin it

This Lentil and Vegetable Soup is as nutritious as it is delicious, offering a well-balanced meal with 13g of protein and 41g of carbohydrates per serving. It's a wonderful example of how simple, plant-based ingredients can be transformed into a hearty dish that satisfies the whole family.

Common Questions

→ Can I use red lentils instead of green or brown lentils?

Red lentils cook much faster and break down more easily, creating a creamier texture. If using red lentils, reduce the simmering time to about 15 minutes and expect a thicker, less chunky consistency.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it sits, so add a splash of broth or water when reheating. It also freezes well for up to 3 months.

→ Can I skip roasting the vegetables?

Yes, you can add the raw diced vegetables directly to the pot after sautéing the onion. However, roasting adds depth of flavor and caramelization that enhances the overall taste of the soup.

→ What other vegetables work well in this soup?

Sweet potatoes, butternut squash, kale, spinach, green beans, or parsnips are excellent additions. Add heartier vegetables like squash with the lentils, and stir in leafy greens during the last 5 minutes of cooking.

→ How can I make this soup more filling?

Serve with crusty bread, add cooked quinoa or farro, increase the lentil quantity to 1.5 cups, or stir in chopped potatoes. You can also top with a dollop of Greek yogurt or sour cream if not maintaining a vegan diet.

→ Why are my lentils still hard after cooking?

Old lentils take longer to soften. Adding acidic ingredients like tomatoes or lemon juice too early can also slow cooking. Ensure lentils are fully submerged in liquid and simmer gently until tender, adding more time if needed.