Lentil and Vegetable Soup

The first time I made this soup, it was supposed to be a quick dinner using whatever was lingering in my crisper drawer. But something magical happened when those roasted vegetables hit the simmering lentils. My kitchen filled with such incredible aromas that my roommate wandered in, bowl in hand, before I even called them to the table. Now whenever gray weather settles in, this is the pot I reach for first.

Last winter, I made a double batch for my friend who was recovering from surgery. She sent me a text two days later saying the soup had become her lunch and dinner for three days straight, and she actually looked forward to each bowl more than the last. There is something deeply satisfying about cooking food that truly nourishes people.

Ingredients

• 1 cup dried green or brown lentils, rinsed: I have learned that red lentils turn to mush here, so stick with the hearty varieties that hold their shape through simmering
• 2 medium carrots, peeled and diced: Roasting brings out their natural sweetness in a way boiling never could
• 2 celery stalks, diced: Do not skip these, they provide that essential savory backbone
• 1 medium zucchini, diced: They become creamy and tender in the oven
• 1 red bell pepper, diced: Adds such gorgeous color and a subtle sweetness
• 1 medium yellow onion, chopped: Foundation flavors start here
• 3 cloves garlic, minced: Fresh garlic makes all the difference, do not use the jarred stuff
• 1 cup cherry tomatoes, halved: These roast down into little flavor bombs that burst in your mouth
• 2 tablespoons olive oil: One for roasting, one for sautéing
• 6 cups vegetable broth: Homemade is lovely, but a good quality store bought works perfectly fine
• 1 teaspoon dried thyme: Earthy and warm
• 1 teaspoon dried oregano: Brings that classic herb garden note
• 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what is in this soup
• 1 bay leaf: Gentle background flavor
• Salt and freshly ground black pepper: Taste as you go, the lentils need proper seasoning
• 2 tablespoons chopped fresh parsley (optional): Adds a fresh pop of color and brightness
• Juice of ½ lemon (optional): Just a squeeze wakes everything up beautifully

Instructions

Get your oven going:

Preheat to 425°F and position a rack in the middle while you gather your vegetables

Roast the vegetables:

Toss carrots, celery, zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper until coated, then spread on a baking sheet and roast for 20 minutes until lightly caramelized and fragrant

Build the base:

Heat remaining olive oil in a large pot over medium heat, add onion and sauté for 4 minutes until softened, then add garlic and cook for just 1 minute until fragrant

Bring it all together:

Stir in rinsed lentils, those beautiful roasted vegetables, broth, thyme, oregano, smoked paprika, and bay leaf, then bring to a boil

Let it simmer:

Reduce heat and simmer uncovered for 25 minutes until lentils are tender but still holding their shape

Finish with love:

Remove the bay leaf, taste and adjust seasoning with salt, pepper, and lemon juice if desired, then serve hot topped with fresh parsley

Save

My dad claimed he did not like lentil soup until he tried this version. He sat at my kitchen table working his way through a bowl, occasionally saying things like, the texture is perfect or, what did you put in this. When he asked for the recipe, I knew I had finally cracked the code.

Making It Your Own

This soup is incredibly forgiving. I have added handfuls of spinach in the final minutes, stirred in a bit of coconut milk for creaminess, and even bulked it up with small pasta shapes. The roasting technique is what really makes it special though, so do not skip that step.

Serving Suggestions

A slice of crusty bread is non negotiable in my house. Something about dunking a chewy, toasted piece into the broth just completes the experience. A simple green salad with bright vinaigrette cuts through the richness nicely.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and freezes for months. I actually prefer it on day two or three, once the flavors have had time to really get to know each other. When reheating, add a splash of water or broth if it has thickened up too much.

• Freeze in individual portions for quick weekday lunches
• The lentils will continue absorbing liquid, so keep extra broth on hand
• Let it cool completely before storing to prevent condensation

Save

There is quiet comfort in a pot of soup bubbling away on the stove, something ancient and nourishing about the whole process. I hope this recipe finds its way into your regular rotation too.

Questions & Answers for Recipes

→ Can I use canned lentils instead of dried?

Yes, you can substitute canned lentils. Rinse and drain them, then add during the last 10 minutes of simmering just to heat through. Reduce the broth by about 1 cup since canned lentils don't absorb liquid like dried ones do.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4-5 days. The flavors actually improve over time. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.

→ Can I freeze this soup?

Absolutely. Portion cooled soup into freezer-safe containers, leaving some space for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Crusty bread, garlic knots, or warm crackers make excellent accompaniments. A simple green salad with vinaigrette adds freshness. For more protein, top with grated Parmesan or serve alongside a grilled cheese sandwich.

→ Do I have to roast the vegetables first?

Roasting enhances the sweetness and depth of the vegetables, but you can skip this step for a quicker version. Simply sauté all vegetables in the pot with the onions before adding lentils and broth. The soup will still be delicious, though slightly less complex in flavor.

→ Which lentils work best?

Green or brown lentils hold their shape well during simmering, making them ideal. Red lentils will break down more, creating a thicker, creamier texture. Avoid using French Puy lentils as they require longer cooking times.