Pin It A warm bowl of Lentil and Vegetable Soup is the ultimate comfort food for a chilly day. This hearty, nourishing dish combines the earthy richness of green lentils with a vibrant medley of roasted vegetables, creating a depth of flavor that is both satisfying and wholesome. It is a perfect choice for anyone seeking a nutrient-dense, plant-based meal that doesn't compromise on taste.
Pin It The beauty of this soup lies in its simple preparation. By roasting the carrots, zucchini, and peppers, you unlock layers of flavor that elevate a standard lentil soup into something truly special. The addition of smoked paprika and a finishing touch of lemon juice brings a sophisticated balance to this rustic and inviting dish.
Ingredients
- 1 cup (200 g) dried green or brown lentils, rinsed
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup (150 g) cherry tomatoes, halved
- 2 tablespoons olive oil
- 6 cups (1.5 L) vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Juice of ½ lemon (optional)
Instructions
- Step 1
- Preheat oven to 425°F (220°C).
- Step 2
- 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.
- Step 3
- Meanwhile, 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.
- Step 4
- Stir in the 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, or until lentils are tender.
- Step 5
- Remove bay leaf. Taste and adjust seasoning with salt, pepper, and lemon juice as desired.
- Step 6
- Serve hot, garnished with fresh parsley.
Zusatztipps für die Zubereitung
Be sure to rinse the lentils thoroughly to remove any debris or dust. Roasting the vegetables until they are lightly caramelized is a crucial step that provides the base for the soup's rich color and savory depth.
Varianten und Anpassungen
You can substitute sweet potato or butternut squash for zucchini or bell pepper depending on seasonal availability or personal preference. This recipe is highly versatile and works well with almost any firm vegetable.
Serviervorschläge
Serve this soup hot, ideally with a side of crusty bread for a complete and filling meal. A final sprinkle of fresh parsley and a dash of lemon juice just before serving helps to brighten the overall flavor profile.
Pin It Whether enjoyed immediately or prepared ahead for a week of healthy lunches, this Lentil and Vegetable Soup is a reliable staple for any kitchen. Its combination of textures and wholesome ingredients makes it a favorite for both casual dinners and thoughtful meal planning.
Recipe Questions & Answers
- → Can I use canned lentils instead of dried?
Yes, you can substitute 2 cans of lentils, rinsed and drained. Add them during the last 10 minutes of simmering to heat through without becoming mushy.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 5 days. The lentils will continue absorbing liquid, so you may need to add more broth when reheating.
- → Can I freeze this soup?
Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → What can I serve with this soup?
Crusty bread, grilled cheese sandwiches, or a simple green salad complement the hearty texture. For extra protein, top with toasted seeds or nuts.
- → Can I make this in a slow cooker?
Sauté onion and garlic first, then add all ingredients except roasted vegetables. Cook on low for 6-7 hours, adding roasted vegetables during the last hour.