Lentil and Vegetable Soup

Last winter, after a particularly long day at work, I found myself staring at a near-empty pantry wondering what to make for dinner. A bag of lentils and some slightly wilted vegetables from the back of the fridge became the most surprising soup I'd made in months. Something about roasting the vegetables first instead of just throwing everything in the pot changed everything, giving the soup this deep, caramelized sweetness I didn't expect.

My roommate walked in while I was taking that first batch of roasted vegetables out of the oven and immediately asked what smelled so good. We ended up eating the entire pot between us while watching movies, and now whenever either of us needs comfort food, this is the recipe we text each other about.

Ingredients

• 1 cup dried green or brown lentils: I've found green lentils hold their shape better in soup than red ones, which tend to turn into more of a dal texture
• 2 medium carrots, 2 celery stalks, 1 zucchini, 1 red bell pepper: Don't stress too much about exact measurements, any hearty vegetables work here
• 1 medium yellow onion and 3 cloves garlic: The foundation of flavor, so don't be shy with the garlic
• 1 cup cherry tomatoes: These become little sweet bursts when roasted, so don't skip them even if you're not typically a tomato fan
• 6 cups vegetable broth: Homemade is lovely but a good quality store-bought one works perfectly fine
• Dried thyme, oregano, and smoked paprika: The smoked paprika is what gives this soup its subtle warmth and depth
• Fresh parsley and lemon juice: These bright finishing touches make all the difference between a good soup and a great one

Instructions

Roast the vegetables:

Toss your diced carrots, celery, zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast at 425°F for about 20 minutes until you see those lovely caramelized edges developing.

Build the base:

While the vegetables roast, heat some olive oil in your large pot over medium heat. Sauté the onion for about 4 minutes until it's softened and translucent, then add the garlic for just one minute so it doesn't burn.

Combine everything:

Add those beautiful roasted vegetables, rinsed lentils, broth, thyme, oregano, smoked paprika, and bay leaf to your pot. Bring it all to a boil, then reduce to a gentle simmer for about 25 minutes until the lentils are tender.

Finish with brightness:

Remove the bay leaf, then taste and adjust your seasonings. A squeeze of fresh lemon juice and sprinkle of parsley right before serving makes everything pop.

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This recipe has become my go-to whenever friends are feeling under the weather or just need a little comfort. There's something about a homemade soup that feels like a hug in a bowl.

Make It Your Own

The beauty of this soup is how forgiving it is. I've made it with sweet potatoes instead of zucchini, added kale in the last five minutes of simmering, and even stirred in some coconut milk for a creamier version. The roasted vegetable technique stays the same, but the variations are endless.

Serving Suggestions

A thick slice of crusty bread is non-negotiable for soaking up that flavorful broth. Sometimes I'll make a quick garlic bread by rubbing a cut clove of garlic over toasted bread and drizzling it with olive oil. For a more complete meal, a simple green salad with vinaigrette balances the heartiness perfectly.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days, and honestly, the flavors develop even more overnight. I like to make a double batch on Sunday and portion it into containers for easy lunches throughout the week. It also freezes well for up to three months, just leave a bit of room at the top of the container since liquids expand when frozen.

• Let the soup cool completely before refrigerating or freezing
• Reheat gently over medium-low heat, adding a splash of broth if needed
• The lentils will absorb more liquid as they sit, so don't worry if it looks thicker the next day

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There's something deeply satisfying about transforming simple ingredients into something nourishing and delicious. This soup reminds me that comfort doesn't have to be complicated.

Recipe FAQs

→ Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down more, creating a thicker, creamier texture. If using red lentils, reduce simmering time to 15-20 minutes. The soup will be less chunky but equally delicious.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days in the refrigerator. The flavors actually develop and improve over time, making it ideal for batch cooking and weekday lunches.

→ Can I freeze this lentil soup?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ Do I really need to roast the vegetables first?

Roasting isn't strictly required, but it adds significant depth and sweetness. If short on time, you can sauté all vegetables directly in the pot, though the final dish will have a lighter, less concentrated flavor.

→ What can I serve with this soup?

Crusty bread or garlic bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette provides fresh contrast. For heartier meals, serve alongside a grilled cheese sandwich or roasted potatoes.

→ Can I make this in a slow cooker?

Absolutely. Skip the roasting step and add all ingredients directly to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until lentils are tender. Add fresh lemon and parsley just before serving.