Hearty Lentil and Vegetable Soup (Print Version)

Tender lentils and roasted vegetables come together in this hearty, nourishing soup perfect for any day.

# What You'll 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

# How to Make It:

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

# Additional Tips::

01 -
  • The roasted vegetables add a subtle sweetness and depth that makes this feel far more restaurant-quality than the effort requires.
  • It's the kind of soup that tastes even better the next day, so you're essentially getting two meals from one cooking session.
  • Everything is naturally plant-based and works beautifully for any dietary preference without sacrificing flavor.
02 -
  • If you forget to rinse your lentils first, they'll cloud up the broth and make it look muddy instead of clear and vibrant.
  • The roasting step isn't just for flavor, it also prevents the vegetables from becoming mushy by starting them at a higher heat before the long simmer.
  • Tasting as you go matters more than following the salt measurements exactly, because every broth tastes slightly different and you're the expert on your own palate.
03 -
  • Don't skip the smoked paprika because that one ingredient is doing the heavy lifting of making everything taste more interesting and complex than you'd expect.
  • If you want richness without dairy, stir in a tablespoon of tomato paste during step three, which adds umami depth and makes the soup feel more luxurious.
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