Nutritious Hearty Lentil and Roasted Vegetable Soup with Herb Crumbles

This Hearty Lentil and Roasted Vegetable Soup is the perfect dish for chilly days when you crave warmth and comfort. Packed with protein-rich lentils and a colorful array of roasted vegetables, it’s not only hearty but also incredibly nutritious.

The addition of homemade herb crumbles adds a delightful crunchy texture and an aromatic finish to this savory soup, making each spoonful a delightful experience. Whether enjoyed as a main course or a starter, this soup is sure to satisfy your hunger and warm your soul.

Nutritious Hearty Lentil and Roasted Vegetable Soup with Herb Crumbles

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 320 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup green or brown lentils
• 2 medium carrots, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes, undrained
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

FOR THE HERB CRUMBLES

• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced carrots, onion, bell pepper, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. While the vegetables are roasting, rinse the lentils under cold water. In a large pot, combine the lentils with vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
4. In a separate bowl, mix together the breadcrumbs, fresh herbs, salt, and olive oil to create the herb crumbles. Spread this mixture on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown.
5. Once the lentils are cooked, stir in the roasted vegetables and adjust seasoning as needed. Serve the soup hot, topped with a generous sprinkle of herb crumbles.

Notes

Substitution: You can use any seasonal vegetables you have on hand or prefer. Quinoa or beans can be added for extra protein.

For a creamier texture, you can blend a portion of the soup and then stir it back in. If you have leftover roasted vegetables, feel free to toss them in for added flavor.

To store, keep the soup in an airtight container in the fridge for up to 4 days or freeze it for longer storage. Reheat gently on the stove or in the microwave.