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Comforting Vegan Hearty Lentil and Roasted Vegetable Soup

Warm up with a bowl of Vegan Hearty Lentil and Roasted Vegetable Soup, a robust combination of earthy lentils and caramelized seasonal vegetables simmered to perfection. This soup is packed with nutrients and bursting with flavors, making it the ideal choice for a nourishing dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup green or brown lentils
  • 2 medium carrots diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced carrots, bell pepper, zucchini, and onion in a bowl with olive oil, salt, and pepper, then spread them on a baking sheet.
  3. Roast the vegetables for about 25 minutes or until they are tender and slightly charred.
  4. While the vegetables roast, rinse the lentils under cold water and drain.
  5. In a large pot, heat a splash of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until translucent.
  6. Stir in the garlic and cook for an additional minute, until fragrant.
  7. Add the lentils, diced tomatoes, vegetable broth, thyme, and smoked paprika to the pot.
  8. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the lentils are tender.
  9. Once the lentils are cooked, stir in the roasted vegetables.
  10. Taste and adjust seasoning if necessary. Serve warm, drizzling with extra olive oil if desired.

Notes

For best results, serve immediately, but leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth for creaminess.