How to Make the Best Hearty Lentil and Roasted Vegetable Soup
This hearty and nutritious Lentil and Roasted Vegetable Soup combines earthy lentils, colorful bell peppers, and aromatic spices for a warm and satisfying meal that’s perfect for cold nights. It’s packed with flavor and goodness in every bite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups green lentils rinsed and drained
- 2 tablespoons olive oil divided
- 3 cups diced red bell pepper
- 1 large sweet potato peeled and cubed
- 1 large yellow onion finely chopped
- 5 cloves garlic minced
- 8 cups vegetable broth low-sodium
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 1 lemon juice freshly squeezed
- to taste chopped fresh parsley for garnish
- as needed crusty bread for serving
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced red bell peppers and cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic, ground cumin, and smoked paprika, and sauté for another minute until the spices are fragrant.
- Add the rinsed lentils to the pot along with the roasted vegetables and pour in the vegetable broth. Bring to a boil, then reduce the heat and let simmer for 30-35 minutes, or until the lentils are tender and the flavors have melded together. Stir occasionally.
- Stir in the freshly squeezed lemon juice and adjust the seasoning with more salt and pepper as needed. Garnish each serving with chopped fresh parsley.
- Serve the soup hot with slices of crusty bread on the side. Enjoy the hearty and warming flavors!
Notes
For a more robust flavor, consider adding a sprig of thyme while the soup simmers and removing it before serving. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.