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.
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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!
