Roasted Vegetable and Lentil Soup

Rustic bowl of Roasted Vegetable and Lentil Soup on a wooden table, garnished with cilantro, surrounded by lentils and bread.
Roasted Vegetable and Lentil Soup

Introduction

Today's special is a Roasted Vegetable and Lentil Soup that embodies the warmth and comfort needed on any chilly day. This dish combines the earthy tones of roasted vegetables with the hearty texture of lentils, offering a delightfully nourishing experience.

Ingredients

  • 2 carrots, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup of red lentils
  • 4 cups of vegetable broth
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • 2 tablespoons of olive oil
  • Fresh cilantro for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss the carrots, sweet potato, bell pepper, and onion with olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast in the oven for 25-30 minutes until vegetables are tender and slightly caramelized.
  4. In a large pot, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  5. Add the roasted vegetables, red lentils, smoked paprika, and cumin to the pot. Stir to combine.
  6. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes, or until the lentils are fully cooked.
  7. Optionally, use an immersion blender to partially blend the soup for a thicker consistency.
  8. Season with additional salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro.

Enjoy this Roasted Vegetable and Lentil Soup as a standalone meal or pair it with a slice of crusty bread for an extra touch of comfort. Perfect for warming up and refueling on any day!

Nia

Additional Information
NutritionfactsCalories: 250, Fat: 5g, Carbohydrates: 40g, Protein: 10g 
Preparation Time55 minutes 
Allergy InformationNone