Tender lentils with roasted vegetables in savory broth, seasoned with thyme, oregano, and smoked paprika.
# 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
# Step-by-Step:
01 - Set oven temperature 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 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.
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 - Transfer to bowls and garnish with fresh parsley. Serve hot.
