I don’t mean to brag, but I make some killer soup. This lentil and vegetable soup is a perfect fall meal, comfort food at its finest, and it gets its deep flavor from a pan of roasted vegetables.

Carrots, butternut squash, onions, garlic and tomatoes roast with fresh thyme and rosemary, then go into a pot of lentils and broth with a big handful of baby spinach at the end.

The Best Lentil and Vegetable Soup Recipe (Roasted for Flavor)

Growing up, my mom always made soup. I lived in Brazil, so we don’t have a whole lot of cold days, but we do have some, and whenever the temperature dropped, we knew it: soup on the menu! And it was always awesome. Broth from scratch, lots of veggies, meat, beans, pasta or another grain. Soup is simple to make, and yet potentially phenomenal if done right!

My mom always made vegetable and lentil soup, because I grew up being a vegetarian. By choice. I was one for 16 years, and whoever saw me grow up still thinks it’s weird how now I eat medium rare steaks and baby back ribs by the racks. Either way, seven year old me was determined to be a vegetarian, and my mom had to find options that would supplement my diet with iron and protein. Lentils are great for that! This made being a vegetarian so easy for so many years.

To me, the secret to a good soup is to get a good sofrito going. Sofrito, mirepoix, it doesn’t matter what you call it, please add it to your cooking habits! With my soups, I found there’s another way to release those flavor compounds, and it is by roasting the vegetables. So I hope you like this soup even if you are not a vegetarian.

Why You’ll Love This Lentil Soup with Vegetables

Deep roasted flavor. Roasting the vegetables first brings out a nutty, caramelized sweetness that a quick simmer can’t match.
Hearty and filling. A full pound of lentils makes a thick, satisfying pot of soup.
Easy to make vegetarian. Use vegetable broth and it is completely meatless.
Loaded with vegetables. Butternut squash, carrots, tomatoes, onion, garlic and five cups of spinach go into one pot.

Ingredients You’ll Need

Here is what goes into this vegetable and lentil soup and why each one matters. Exact amounts are in the recipe card below.

Tomatoes: Large tomatoes, halved with the stems removed. Roasting concentrates their sweetness, and once they are blended they give the broth its body and color.
Onion and garlic: Your flavor foundation. They roast alongside the tomatoes and get blended into a smooth, savory base, the same job a sofrito does on the stove.
Butternut squash: One small squash or half of a large one, chopped. It turns tender and sweet in the oven and adds a lovely orange color. Cut it into even pieces so it roasts at the same pace as the carrots.
Carrots: Chopped carrots add sweetness and a little bite. They roast right next to the squash.
Olive oil, salt and pepper: A light coating helps the vegetables brown instead of steam.
Fresh thyme and rosemary sprigs: These perfume the vegetables while they roast. Discard the stems afterward.
Broth: Use vegetable broth for a vegetarian soup, or chicken or beef broth if you prefer. Ten cups sounds like a lot, but the lentils drink up plenty of it.
Lentils: Rinse them well and pick out any small stones. Lentils are packed with iron and protein, and they cook right in the soup without soaking.
Dried thyme, dried basil and garlic powder: These season the broth itself. Feel free to use any dried herbs you like.
Baby spinach: Stirred in at the end so it wilts but stays bright green.

How to Make Lentil and Vegetable Soup

Heat the oven. Preheat to 375°F.
Prep the pan. Toss the tomatoes, onion and garlic with half the olive oil and a sprinkle of salt and pepper, and arrange them on a baking sheet. Toss the carrots and squash with the rest of the oil, salt and pepper, and arrange them right next to the other vegetables. Spread the thyme and rosemary sprigs on top.
Roast. Roast for 30 to 40 minutes, stirring once or twice, but keep the tomatoes separate from the carrots and squash. The vegetables are ready when they are soft with browned, caramelized edges. Discard the herbs.
Blend the base. Add the tomatoes, garlic and onion to a food processor and process until smooth. Move the carrots and squash to a bowl. If there are caramelized bits stuck to the pan, deglaze it with a splash of broth and save that liquid.
Build the soup. Bring the tomato mixture to a boil in a large pot, add the dried thyme and basil, then stir in the lentils. Add the broth and bring it back to a boil.
Simmer. Let it simmer for about 30 minutes, until the lentils are tender. Taste and add more salt if needed.
Finish. Add the spinach, roasted carrots and squash, and simmer 5 to 10 minutes more before serving.

Tip: Whatever you do, build your flavor base first. Roasting the vegetables releases the same deep, nutty flavor compounds a sofrito does, and those caramelized bits on the pan are worth scraping into the pot.

Ways to Customize This Soup

Change the broth. Vegetable broth keeps it vegetarian, while chicken or beef broth gives a richer, meatier pot.
Swap the herbs. Dried thyme and basil are the base, but any dried herbs you love will work in the broth.
Use other greens. Baby spinach wilts in minutes, and heartier greens like chopped kale just need a few extra minutes of simmering.
Start on the stove. No time to roast? Sauté the onion, carrots and garlic in a tablespoon of oil over medium heat until they sweat and start to caramelize, then build the soup on top of that sofrito.

Lentil and Vegetable Soup FAQs

Is this soup vegetarian? It is when you use vegetable broth. Chicken or beef broth work too if you don’t need it meatless.
Do I need to soak the lentils? No. Just rinse them well. They cook right in the broth in about 30 minutes.
Why roast the vegetables first? Roasting browns the natural sugars in the vegetables and releases deeper, nutty flavor compounds, the same way a sofrito does on the stove.
Can I use other dried herbs? Yes. Dried thyme and basil are the base, but any dried herbs you like will work.
Why keep the tomatoes separate on the pan? The tomatoes, onion and garlic get blended into the broth, while the carrots and squash stay in chunks, so keeping them apart makes the next step easy.
How do I store leftovers? Cool the soup and refrigerate it in a covered container for 3 to 4 days. Lentils keep absorbing broth, so add a splash of broth or water when you reheat it.
Can I freeze lentil soup? Yes. Freeze it in portions, thaw it in the fridge and reheat until steaming hot.

Lentil & Vegetable Soup Recipe - No Diets Allowed #Food #Foodie #Soup

Lentil Soup with Vegetables

Lentil soup with vegetables that gets its deep flavor from roasted butternut squash, carrots, tomatoes, onion and garlic. A pound of lentils and fresh spinach make it hearty, and vegetable broth keeps it vegetarian.

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Ingredients

3 large tomatoes cut in half stem removed
1 onion chopped
4 garlic cloves peeled
4 cups chopped butternut squash (1 small or 1/2 large)
3 carrots chopped
1 tablespoon of olive oil
10 cups of broth vegetable for vegetarian soup, chicken or beef
1 lb lentils rinsed
½ teaspoon dried thyme
½ teaspoon dried basil
5 cups of baby Spinach
2 sprigs thyme
2 sprigs rosemary
1/2 teaspoon garlic powder
salt to taste
freshly ground black pepper to taste

Instructions

Pre-heat the oven to 375ºF.
Mix the tomatoes, onions and garlic with 1/2 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange on a baking sheet. Mix the carrots and butternut squash with 1/2 tablespoon of olive oil and a ¼ teaspoon of salt and freshly ground pepper and arrange it right next to the other vegetables on the sheet pan. Spread thyme and rosemary sprigs over vegetables. Roast for 30-40 minutes. Make sure to stir the vegetables once or twice, but don’t mix the tomatoes with the carrots and butternut squash. Remove from the oven. Discard herbs.
Add the tomatoes, garlic and onions to a food processor and process until smooth.
Remove carrots and butternut squash into a bowl. If there are caramelized bits in the baking sheet, deglaze the pan with some broth.
Put the tomatoes, garlic and onion mixture in a large pot and bring it to a boil, add dried thyme and basil (or any dried herbs you wish), add the lentils and stir. Add the broth and bring it to a boil. Let simmer for about 30 minutes. Test for salt and add more if necessary.
Add the spinach, roasted carrots and butternut squash.
Simmer for 5 to 10 minutes and serve.

Made this soup? Leave a star rating in the recipe card and tell us how it turned out in the comments below. We love hearing about your favorite vegetable swaps.

This recipe was shared by Camila.