Lentil and Vegetable Soup

It was a rainy Tuesday when I realized my pantry was a goldmine of forgotten legumes. I pulled out a bag of green lentils and decided to roast the vegetables instead of just boiling them. The kitchen filled with a sweet earthy aroma that instantly lifted my mood. This soup turned out to be the cozy hug I did not know I needed that afternoon.

Last winter I made a giant batch of this when my neighbor was feeling under the weather. I brought a jar over while it was still steaming and we ended up chatting through the screen door. It has since become my go to gift because it travels so well and stays hot for a long time.

Ingredients

• Lentils: Rinsing them under cold water is crucial to clear away any hidden dust or tiny pebbles.
• Carrots: Dicing them small ensures they get those lovely charred edges in the oven.
• Zucchini: This adds a soft texture that melts into the broth beautifully.
• Bell Pepper: Red peppers bring a vibrant pop of color and a mild sweetness.
• Cherry Tomatoes: Roasting these makes them burst into little pockets of concentrated flavor.
• Vegetable Broth: Use a low sodium version so you can control the saltiness yourself.
• Smoked Paprika: This is the secret ingredient that gives the soup a rich smoky depth.
• Lemon Juice: Adding this at the very end wakes up all the earthy flavors.

Instructions

Prep the Oven:

Let us get the oven nice and hot at 425 degrees Fahrenheit so those vegetables get a beautiful char rather than just steaming.

Roast the Medley:

You will want to toss the vegetables in oil and spread them out until you see those lovely golden edges starting to form.

Saute the Base:

While the oven does the heavy lifting we can soften the onions and garlic until the whole kitchen smells like a dream.

Simmer Everything:

Stir the roasted vegetables into the pot with the lentils and watch the broth transform into a rich and colorful mixture.

Season and Finish:

Once the lentils are soft we will stir in a splash of lemon juice to bring all those deep earthy flavors to life.

Save

I remember sitting on my kitchen counter eating the first bowl of this directly from the pot because I could not wait to find a clean bowl. The warmth of the steam against my face felt like a reward for a long day of work.

Elevating Your Broth Game

If you want the soup to feel even richer try stirring in a spoonful of tomato paste right before you add the broth. It creates a savory foundation that anchors the lighter vegetable notes perfectly.

Choosing the Right Pulse

Stick to green or brown lentils if you want them to hold their shape and provide a bit of chew. Red lentils are great but they tend to dissolve into a puree which changes the whole vibe of this hearty meal.

Simple Serving Suggestions

A thick slice of sourdough bread is the ultimate companion for soaking up the last bits of broth. I also love to sprinkle a few extra herbs on top right before serving to keep it looking fresh.

• Stir in a handful of spinach at the very end for extra greens.
• Swap the zucchini for sweet potato if you want a heartier winter version.
• Store the soup in individual glass jars for easy grab and go lunches.

Save

This soup is a testament to how simple ingredients can create something truly restorative. I hope it brings as much warmth to your table as it does to mine.

Recipe FAQs

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

Red lentils cook faster and tend to break down more, creating a thicker consistency. They work well if you prefer a creamier texture, though the traditional version maintains better shape with green or brown varieties.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days. The flavors actually develop and improve overnight, making it an excellent option for meal prep or making ahead.

→ Can I freeze this soup?

Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Crusty bread, garlic bread, or a simple side salad make excellent accompaniments. For added protein, consider serving with a hard-boiled egg or some crusty toast topped with avocado.

→ Is the roasting step necessary?

While not essential, roasting the vegetables first adds significant depth and caramelized sweetness. If pressed for time, you can sauté all vegetables together in the pot, though the flavor profile will be slightly different.

→ Can I make this in a slow cooker?

Absolutely. Sauté the onion and garlic first, then add all ingredients including raw vegetables to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until lentils are tender.