Signature Recipe
Lentil and Roasted Vegetable Soup
A hearty soup made with lentils and an assortment of roasted vegetables.
As the chill of autumn settles in, there’s nothing quite like a warm bowl of soup to wrap you in comfort and nourishment. This delightful recipe invites you to explore the rich earthiness of lentils, complemented by a medley of vibrant roasted vegetables. With each spoonful, you’ll experience a symphony of textures and flavors that not only satisfy your hunger but also warm your soul.
Imagine the sweet aroma of carrots, bell peppers, and zucchini as they roast to perfection, caramelizing and enhancing their natural sweetness. These colorful vegetables bring a lively charm to your bowl, adding both visual appeal and a depth of flavor that elevates the humble lentil. The preparation is simple and quick, allowing you to enjoy the process as much as the final dish. In just about an hour, you’ll transform these wholesome ingredients into a hearty meal that serves as the perfect companion for chilly evenings.
Cooking lentils is a breeze, requiring minimal effort while delivering maximum nourishment. Packed with protein and fiber, they serve as the foundation of this comforting soup, making it not only delicious but also a healthy choice. As you stir the pot, the lentils soften and blend harmoniously with the roasted vegetables, creating a rich, inviting broth that beckons you to take just one more bite.
Whether you’re looking for a quick weeknight dinner or a nourishing meal to share with family and friends, this soup offers both ease and satisfaction. So gather your ingredients, preheat your oven for the roasting, and prepare to indulge in a bowl of warmth that celebrates the bounty of seasonal produce. This is more than just a recipe; it’s an invitation to savor the comforting flavors of home.
Lentil and Roasted Vegetable Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 cup lentils (rinsed and drained)
- 2 carrots carrots (diced)
- 1 bell pepper bell pepper (diced)
- 1 zucchini zucchini (diced)
- 1 onion onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth (or water)
- 1 tablespoon olive oil (for roasting vegetables)
- 1 teaspoon cumin (ground)
- 1 teaspoon thyme (dried)
- salt to taste salt
- pepper to taste black pepper
Steps
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced carrots, bell pepper, zucchini, and onion with olive oil, cumin, thyme, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, in a large pot, bring the vegetable broth to a boil.
- Add the lentils and minced garlic to the pot. Reduce heat and simmer for about 25 minutes until lentils are tender.
- Once the vegetables are done roasting, add them to the pot with the lentils and stir to combine.
- Simmer the soup for an additional 10 minutes to let the flavors meld together.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh herbs if desired.
General Notes
- Serves 4
- A hearty soup made with lentils and an assortment of roasted vegetables.