Roasted Vegetable and Lentil Soup

Summary

Hey there, food lovers! Ever craved something that warms you up from the inside out? Meet your new favorite: Roasted Vegetable and Lentil Soup. Trust me, it’s as cozy as curling up with a blanket on a cold day. Let’s dive right in.

ingredients for Roasted Vegetable and Lentil Soup

• Veggies:
  • Carrots, 2 big ones, sliced
  • An onion, roughly chopped
  • Couple of bell peppers, color’s up to you, diced
  • A zucchini, because why not, sliced
• Lentils, a whole cup of ’em
• Veggie broth, about 4 cups
• Olive oil, couple of tablespoons
• Couple cloves of garlic, minced – the more the merrier
• Cumin and smoked paprika, a teaspoon each
• Salt and pepper, you know, to taste
• Fresh parsley, to make it all pretty at the end

Time? About 1 hour 15 minutes
Hungry mouths? Serves 4

Nutritional facts

• Calories: 260
• Protein: 13g
• Carbs: 40g
• Fiber: 17g
• Sugars: 6g
• Fat: 5g
• Sodium: 420mg

Let’s Get Cooking:

1. Veggies First: Set your oven to 400°F (200°C). Mix the veggies with some olive oil in a tray. Sprinkle a bit of salt and pepper because, flavor.
2. Get Those Veggies Roasty-Toasty: Slide the tray in the oven. Give them about 25-30 minutes until they’re looking good and caramelized.
3. Lentils? Oh Yeah!: Give them a quick wash.
4. Soup Foundations: Get a pot. Medium heat. Olive oil, garlic, cumin, and paprika. Let them mingle for a bit.
5. Bring Everything Together: In go the roasted veggies. Add lentils and pour in the veggie broth.
6. Patience, My Friend: Bring it to a boil, then let it simmer. Around 40 minutes should do it.
7. Taste Test: Go on, have a sip. Need more salt? Pepper? It’s your show!

Tips for better Roasted Vegetable and Lentil Soup

1. Kick: A little chili flake never hurt.
2. Leftovers: Good for up to 4 days in the fridge.
3. Keep It Fresh: Fresh veggies always win.

Best Way to Enjoy

• A slice of bread? Perfect.
• A dollop of yogurt or cheese? Go for it.
• Pair with a salad. Greens are always good.
• A little lemon juice on top? Zesty!

Alright, Give this Roasted Vegetable and Lentil Soup a go and let the comforting vibes roll. Remember, cooking’s all about having fun and enjoying good food. So, enjoy this little culinary adventure!

ROASTED VEGETABLE AND LENTIL SOUP

Hey there, food lovers! Ever craved something that warms you up from the inside out? Meet your new favorite: Roasted Vegetable and Lentil Soup. Trust me, it’s as cozy as curling up with a blanket on a cold day. Let’s dive right in.

5 from 1 vote

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Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

ROASTED VEGETABLE AND LENTIL SOUP

Amount per Serving

Calories

260

% Daily Value*

Fat

 

5

g

8

%

Sodium

 

420

mg

18

%

Carbohydrates

 

40

g

13

%

Fiber

 

17

g

71

%

Sugar

 

6

g

7

%

Protein

 

13

g

26

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Veggies:
• Carrots, 2 big ones, sliced
• An onion, roughly chopped
• Couple of bell peppers, color’s up to you, diced
• A zucchini, because why not, sliced
• Lentils, a whole cup of ’em
• Veggie broth, about 4 cups
• Olive oil, couple of tablespoons
• Couple cloves of garlic, minced – the more the merrier
• Cumin and smoked paprika, a teaspoon each
• Salt and pepper, you know, to taste
• Fresh parsley, to make it all pretty at the end

Instructions

• Veggies First: Set your oven to 400°F (200°C). Mix the veggies with some olive oil in a tray. Sprinkle a bit of salt and pepper because, flavor.
• Get Those Veggies Roasty-Toasty: Slide the tray in the oven. Give them about 25-30 minutes until they’re looking good and caramelized.
• Lentils? Oh Yeah!: Give them a quick wash.
• Soup Foundations: Get a pot. Medium heat. Olive oil, garlic, cumin, and paprika. Let them mingle for a bit.
• Bring Everything Together: In go the roasted veggies. Add lentils and pour in the veggie broth.
• Patience, My Friend: Bring it to a boil, then let it simmer. Around 40 minutes should do it.
• Taste Test: Go on, have a sip. Need more salt? Pepper? It’s your show!

Notes

TIPS

Kick: A little chili flake never hurt.

Leftovers: Good for up to 4 days in the fridge.

Keep It Fresh: Fresh veggies always win.

BEST WAY TO ENJOY

A slice of bread? Perfect.

A dollop of yogurt or cheese? Go for it.

Pair with a salad. Greens are always good.

A little lemon juice on top? Zesty!