Pin Recipe A steaming bowl of Lentil and Vegetable Soup is the ultimate comfort food for anyone seeking a nourishing and flavorful meal. This recipe combines the earthy heartiness of lentils with the concentrated sweetness of oven-roasted vegetables, resulting in a rich, savory broth that feels like a warm hug. Whether you are looking for a healthy weeknight dinner or a satisfying vegan main dish, this soup delivers on every level.
Pin Recipe The process of roasting carrots, zucchini, and bell peppers brings out their natural sugars, which then infuse the vegetable broth as the lentils simmer to perfection. Seasoned with smoked paprika and aromatic herbs like thyme and oregano, this soup fills the kitchen with a wonderful scent while it cooks.
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)
- Oils & Broth: 2 tablespoons olive oil, 6 cups (1.5 L) vegetable broth
- Seasoning: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 bay leaf, salt and freshly ground black pepper to taste
- Finishing touches: 2 tablespoons chopped fresh parsley (optional), juice of ½ lemon (optional)
Instructions
- 1. Roast the Vegetables
- Preheat your oven to 425°F (220°C). Toss the diced carrots, celery, zucchini, bell pepper, and halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the mixture on a baking sheet and roast for 20 minutes until the vegetables are lightly caramelized.
- 2. Sauté Aromatics
- While the vegetables are in the oven, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 4 minutes until softened. Add the minced garlic and cook for an additional minute.
- 3. Simmer
- Stir in the rinsed lentils, the tray of roasted vegetables, vegetable broth, thyme, oregano, smoked paprika, and the bay leaf. Bring the soup to a boil, then reduce the heat and simmer uncovered for 25 minutes, or until the lentils are tender.
- 4. Season and Serve
- Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt, pepper, and lemon juice if desired. Serve the soup hot, garnished with fresh parsley.
Zusatztipps für die Zubereitung
For an even richer flavor profile, you can stir in a tablespoon of tomato paste during the sautéing of the onion and garlic. Ensure your lentils are rinsed thoroughly under cold water to remove any dust or debris before they go into the pot.
Varianten und Anpassungen
This soup is highly adaptable based on what you have in your pantry. You can easily substitute the zucchini or bell pepper with diced sweet potato or butternut squash for a heartier, starchier texture. If you want a bit of extra green, stir in a handful of fresh spinach or kale at the very end of cooking.
Serviervorschläge
To make this a complete meal, serve the soup with a side of warm, crusty bread or artisanal sourdough. A final squeeze of fresh lemon juice just before serving is highly recommended, as the acidity helps to brighten the earthy notes of the lentils and the smokiness of the paprika.
Pin Recipe 
With its vibrant colors and satisfying texture, this Lentil and Vegetable Soup is a testament to how delicious plant-based cooking can be. It is a reliable, wholesome dish that provides warmth and nutrition in every spoonful.
Recipe FAQs
- → Can I make this soup in a slow cooker?
Absolutely. Skip the roasting step and add all vegetables directly to the slow cooker with lentils, broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours until lentils are tender.
- → Do I need to soak lentils before cooking?
No soaking required for green or brown lentils. Simply rinse them thoroughly before adding to the pot. They cook completely in about 25 minutes of simmering.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 5 days. The lentils will absorb more liquid over time, so you may need to thin with additional broth or water when reheating.
- → Can I freeze this soup?
Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What can I serve with this soup?
Crusty bread, crackers, or a simple green salad complement this hearty bowl perfectly. For extra protein, top with a dollop of Greek yogurt or serve alongside a grilled cheese sandwich.
- → Which lentils work best?
Green or brown lentils hold their shape beautifully during cooking. Red lentils will break down more, creating a thicker consistency. Avoid black lentils as they require longer cooking times.