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ROASTED VEGETABLE AND LENTIL SOUP

5 from 1 vote
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.
Print Recipe
Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 260
Ingredients Method Notes

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

Method
 

  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!

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!