Roasted Vegetables Red Lentil Soup
Roasted Vegetables Red Lentil Soup—hearty, healthy, and packed with flavour! This is the perfect easy, wholesome soup for those days when you don’t really feel like cooking but still want something nourishing and delicious.
The secret? Roasting the vegetables. By letting them cook in the oven for 30-40 minutes, their natural sweetness intensifies, and those golden, crispy edges add a deep, rich flavour to the soup. Meanwhile, the red lentils simmer away in vegetable or chicken stock, soaking up all the goodness. Then, everything comes together for a quick blend into creamy perfection.
Not only does this method lock in all the flavour, but it also preserves the nutrients—no over-boiled veggies here! Healthy, comforting, and super easy to make—what’s not to love?
I served it with some fresh bread and wild garlic butter for the ultimate cosy meal. But it’s also great with a dollop of yoghurt, a drizzle of olive oil, or even some toasted nuts for extra crunch.
Why You’ll Love This Recipe
✔️ Super Flavourful – Roasting the veggies makes all the difference!
✔️ Healthy & Nutritious – Packed with vitamins, fibre, and plant-based protein.
✔️ Easy to Make – Minimal effort, maximum taste.
✔️ Perfect for Meal Prep – Makes a big batch and freezes well.
✔️ Customisable – Add spices, herbs, or toppings to make it your own.
So, let’s get cooking! Here’s how to make Roasted Vegetables Red Lentil Soup, a bowl of comfort that’s as healthy as it is delicious.
I served it with some fresh bread & wild garlic butter. For the recipe click here!
Roasted Vegetables Red Lentil Soup
(4 votes, average: 4.25 out of 5)
Loading...Enjoy a hearty bowl of Roasted Vegetables Red Lentil Soup, featuring roasted vegetables that enhance flavour and nutrition.
Ingredients
- 1 medium onion, roughly chopped
- 1/2 head of garlic, left whole
- 1 red paprika, roughly chopped
- 1 celery stalk, roughly chopped
- 4-5 large tomatoes (± 500 g), roughly chopped
- 1/2 red chili, roughly chopped (or a whole one for more spice)
- 1.5 chicken or vegetable stock cube
- 1 liter boiling water
- 2.5 cups red lentils (mine usually take 10-12 minutes to cook, see description on the packaging and adjust the recipe below if needed)
- Pepper & Salt
- Olive oil
- Small bunch fresh parsley or koriander, roughly chopped
Instructions
Preheat the oven to 200°C.
Line a baking tray with baking paper.
Roughly chop the tomatoes, peppers, chili, onion, garlic and celery and divide them over the baking tray. Drizzle with some olive oil and season with pepper and salt.
Place in the oven and bake for 30 minutes, stirring half way through.
When the vegetables have been roasting for 15 minutes boil the water, add the stock cubes and the lentils and bring to a boil. Turn the heat down and let simmer for 10-12 minutes.
Remove the vegetables from the oven and by folding the baking paper create a kind of funnel so you can slide the vegetables into the pan.
Turn off the heat and blend the soup until smooth.
Taste and season with pepper and salt.
Serve with a drizzle of oil and some fresh parsley or koriander over the top.
Notes
This soup is super versatile, here a few suggestions what to serve with it: Fresh crusty bead with butter, garlic butter or olive oil, Chipotle chili flakes, Crumbles feta, merguez sausages, Parmesan cheese, spring onions. Go nuts!
