Hearty Lentil and Vegetable Soup

A hearty, comforting bowl of Lentil and Vegetable Soup is the ultimate nourishing meal. This recipe features tender lentils simmered with a medley of roasted vegetables to create a rich and satisfying dish that is perfect for any occasion.

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The secret to this soup's depth is the roasting process, which caramelizes the vegetables and brings out their natural sweetness. Combined with savory spices like smoked paprika and thyme, it offers a complex flavor profile that feels both rustic and refined.

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 while sautéing the onion and garlic. Ensure your lentils are thoroughly rinsed before cooking to remove any surface starch or debris for a clearer broth.

Varianten und Anpassungen

This soup is highly adaptable; you can substitute sweet potato or butternut squash for the zucchini or bell pepper if preferred. If you like a thicker consistency, you can lightly mash some of the lentils against the side of the pot toward the end of cooking.

Serviervorschläge

Serve this soup hot with a side of crusty bread to soak up the flavorful broth. A final squeeze of fresh lemon juice just before serving adds a bright acidity that balances the earthy tones of the lentils.

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Enjoy this wholesome Lentil and Vegetable Soup as a comforting lunch or a light dinner. It is a versatile staple that brings warmth and nutrition to your table with every bowl.

Recipe FAQs

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

Red lentils cook much faster and break down into a creamy consistency, which will change the texture significantly. For a chunky, hearty soup, stick with green or brown lentils which hold their shape better during the 25-minute simmer.

→ Do I have to roast the vegetables first?

Roasting is highly recommended as it caramelizes the vegetables and adds depth of flavor. However, if you're short on time, you can dice them smaller and add them directly to the pot with the lentils, increasing cooking time by 5-10 minutes.

→ How can I make this soup thicker?

For a heartier consistency, mash some of the cooked lentils against the side of the pot with your spoon, or blend 1-2 cups of the soup and stir it back in. You can also reduce the vegetable broth to 5 cups or add a tablespoon of tomato paste.

→ What vegetables work best as substitutions?

Sweet potato, butternut squash, parsnips, or turnips are excellent alternatives that roast beautifully. Leafy greens like spinach or kale can be stirred in during the last 5 minutes of cooking for added nutrition and color.

→ How long will this soup keep in the refrigerator?

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

→ Why add lemon juice at the end?

A squeeze of fresh lemon juice brightens all the flavors and adds a subtle acidity that balances the earthiness of the lentils and sweetness of the roasted vegetables. Add it just before serving to preserve its fresh, vibrant taste.