Hearty Lentil and Vegetable Soup (Printable version)

Tender lentils meet roasted vegetables in this comforting, herb-infused bowl of nourishment and warmth.

# 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
17 - Juice of ½ lemon

# How to Prepare:

01 - Preheat oven to 425°F. Toss carrots, celery, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until lightly caramelized.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - 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.
04 - Remove bay leaf from pot. Taste and adjust seasoning with salt, pepper, and lemon juice as desired. Serve hot and garnish with fresh parsley.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The roasted vegetables add a depth that makes every spoonful feel intentional, not rushed.
  • One pot becomes a complete meal that's naturally plant-based without tasting like you're missing anything.
02 -
  • Roasting those vegetables first changes everything because it caramelizes their natural sugars, creating depth you can't get by tossing them raw into broth.
  • Don't skip rinsing the lentils even though it seems like an extra step, because it removes dust and starch that makes the soup cloudy.
03 -
  • Save a cup of the cooked lentils and vegetables before adding the full broth amount, then blend them with a little broth to create a creamy base that you stir back in for texture without making it heavy.
  • Toast your dried herbs in the empty pot for 30 seconds before adding oil to intensify their flavor and make them taste fresher.
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