Roasted Vegetable Lentil Soup
- whimsyhive
- Nov 12
- 1 min read
Updated: Nov 14
From the Whimsy Hive Kitchen:
When the weather turns crisp and the evenings come a little earlier, there’s nothing better than the smell of something warm simmering on the stove.
Roasted Vegetable Lentil Soup
There’s something about a bowl of Roasted Vegetable Lentil Soup that just feels like a hug on a cold day. It’s hearty, wholesome, and packed with flavor, the kind of meal that makes you feel cared for from the inside out.
I started making this soup years ago on a chilly afternoon when I needed something nourishing but didn’t want to fuss over dinner. A few roasted veggies, a scoop of lentils, and before I knew it, the kitchen smelled amazing and everyone was asking what was cooking.
It’s one of those simple, no-fail recipes that feels both cozy and healthy, pure nutrition in a bowl. And between you and me, it’s also a sneaky little way to get the kids to eat more vegetables without a single complaint.
Notes
1
Roughly chop all veggies to be about the same size. Put into roasting pans and toss in olive oil, salt, and pepper. Put into a 425 degree oven for 20 minutes.
2
After 20 minutes, remove pan/pans from the oven and toss vegetables. Put back into the oven for another 20 minutes. Repeat so the pans will cook for a total of 60 minutes.
3
After 60 minutes of total roasting time, remove from the oven. Place cooked veggies into a blender with some chicken stock and blend until smooth. Be sure to remove the pressure cap and cover with a kitchen towel to allow the steam to escape and protect yourself. If you are scared to blend hot veggies (totally understandable) you can let the veggies cool, blend, then reheat. Easy peasy!
4
Pour blended contents into a stock pot and add one cup of lentils. Allow soup to simmer gently until the lentils are fully cooked. Lentils tend to dissolve once cooked so blending again to get a silky smooth texture should not be required. After 30 minutes of a slow simmer, serve and enjoy!
Instructions
2 Sweet Potatoes
6 Carrots
1 Yellow Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 pint cherry tomatoes
1 head of garlic
1 cup red or yellow lentils
8 cups chicken stock
Salt
Pepper
Sherry Vinegar
Olive oil
Beef Wellington
Roasted Vegetable Lentil Soup
Alisa Stevens
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This Roasted Vegetable Lentil Soup is hearty, wholesome, and full of comforting flavor. Roasted veggies bring out a rich sweetness, while lentils add protein and a satisfying texture. It’s an easy, nourishing meal that warms you from the inside out — perfect for cozy nights, busy weeknights, or sneaking a few extra veggies onto the family table.
Servings :
8 Servings
Calories:
813 Calories / Serve
Prep Time
60 minutes
Cooking Time
50 minutes
Rest Time
0 minutes
Total Time
1 hour
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