Why You’ll Love This Roasted Vegetable and Lentil Soup

• Deep, caramelized flavour. Roasting the vegetables first transforms them, bringing out a natural sweetness and a slight smokiness that forms the incredible base of the soup. It’s the difference between a good soup and a truly memorable one.
• It’s incredibly forgiving and flexible. Don’t have a sweet potato? Use a regular one. Not a fan of zucchini? Leave it out! The recipe is a fantastic template for using up whatever vegetables are lurking in your fridge drawer.
• Meal prep champion. This soup not only makes a generous batch but it also freezes beautifully. Having a few portions stashed away for a busy weeknight is a genuine lifesaver—just reheat and dinner is served.
• Surprisingly creamy texture without any cream. Once you blend a portion of the soup and stir it back in, you get this wonderfully thick, velvety texture that feels indulgent, but it’s all from the vegetables and lentils themselves.

Ingredients & Tools

• 1 large red onion, roughly chopped
• 3 carrots, peeled and chopped into chunks
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, deseeded and chopped
• 1 zucchini, chopped
• 3 cloves garlic, peeled and lightly smashed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup brown or green lentils, rinsed
• 1.5 litres vegetable stock
• 1 bay leaf
• Salt and black pepper to taste
• A handful of fresh parsley, chopped (for serving)

Tools: A large baking tray, a large soup pot or Dutch oven, and an immersion blender or standard blender.

The beauty here is in the simplicity of the ingredients. Using a good, flavourful vegetable stock really makes a difference, and the smoked paprika adds that subtle, smoky depth that complements the roasted veggies perfectly. Don’t skip rinsing the lentils—it just ensures everything is nice and clean.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Chop your vegetables roughly the same size. This isn’t about being perfect, but you want them to roast evenly. If some pieces are tiny and some are huge, you’ll end up with burnt bits and undercooked chunks.
• Don’t overcrowd the roasting tray. If you pile all the veggies on top of each other, they’ll steam instead of roast. We’re after caramelization! Use two trays if necessary—it’s worth the extra washing up.
• Why brown or green lentils? These varieties hold their shape beautifully during cooking. Red lentils would turn to mush in this recipe, which is great for a dhal, but not for the texture we want here.
• Smoked paprika is the secret weapon. It adds a warm, smoky flavour that mimics the depth you’d get from bacon or ham, making this soup deeply satisfying even for committed meat-eaters.

How to Make Roasted Vegetable and Lentil Soup

Serving Suggestions

Complementary Dishes

• Crusty sourdough bread — There’s nothing better for dunking and mopping up every last bit of soup from the bowl. The chewy texture and slight tang are a perfect match.
• A simple green salad with a sharp vinaigrette — The freshness and acidity of the salad cut through the richness of the soup beautifully, making the meal feel balanced and complete.
• A grilled cheese sandwich — For the ultimate comfort food experience, serve a bowl of this soup alongside a classic, crispy, melty grilled cheese. It’s a match made in heaven.

Drinks

• A crisp, dry cider — The appley freshness and slight fizz work wonderfully with the earthy sweetness of the roasted vegetables and lentils.
• A light-bodied red wine like a Pinot Noir — Its bright red fruit notes and low tannins won’t overpower the soup and will complement its earthy character.
• Sparkling water with a squeeze of lemon — A non-alcoholic option that cleanses the palate between spoonfuls and highlights the soup’s fresh herbal notes.

Something Sweet

• A simple apple crumble — The warm, spiced apples and crunchy oat topping continue the cozy, autumnal theme started by the soup.
• Dark chocolate and ginger biscuits — A few pieces of good quality dark chocolate or a spicy ginger snap are a lovely, not-too-sweet way to finish the meal.
• Lemon posset — The intense, sharp creaminess of a lemon posset is a fantastic, palate-cleansing contrast to the hearty, savoury soup.

Top Mistakes to Avoid

• Mistake: Skipping the roasting step. I know it adds an extra stage, but honestly, it’s what makes this soup special. Boiling the vegetables from raw will give you a much flatter, less complex flavour. The roasting is non-negotiable for that deep, caramelized taste.
• Mistake: Using red lentils by accident. I’ve mentioned it before, but it’s a common error! Red lentils break down completely and will turn your soup into a thick, porridge-like consistency. Stick with brown or green lentils for a soup with distinct texture.
• Mistake: Not blending a portion of the soup. The soup will still taste good, but it will be brothy and thin. Taking a minute to blend just a part of it transforms the texture, making it luxuriously creamy without adding any dairy.
• Mistake: Underseasoning. Lentils and vegetables need a good amount of seasoning to really sing. Be bold with your salt and pepper, and always taste at the end before serving to adjust.

Expert Tips

• Tip: Make a double batch for the freezer. This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It’ll keep for up to 3 months. A ready-made homemade meal on a busy night is priceless.
• Tip: Add a Parmesan rind. If you have one stashed in your fridge, toss the rind into the pot when you add the stock and lentils. It will melt into the soup, adding an incredible layer of umami savouriness. Remember to remove it before serving!
• Tip: Boost the freshness at the end. Along with the parsley, a squeeze of fresh lemon juice or a drizzle of balsamic glaze right when serving can really lift all the flavours and add a bright, acidic note.
• Tip: Get creative with toppings. Beyond parsley, try a dollop of pesto, a swirl of yogurt or crème fraîche, some toasted pumpkin seeds for crunch, or a sprinkle of chilli flakes for a bit of heat.

FAQs

Can I make this soup in a slow cooker?
Absolutely! The method just changes a little. You’d still want to roast the vegetables first for the best flavour—so do that step as described. Then, transfer the roasted veggies to your slow cooker along with the rinsed lentils, stock, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender. Finish with the blending step and fresh parsley.

How long will this soup keep in the fridge?
Once cooled, store the soup in an airtight container in the refrigerator. It will stay delicious for up to 4 days. You’ll probably find the flavours are even more developed on the second day. Just reheat gently on the stove, adding a splash of water or stock if it has thickened up too much.

I’m not a vegetarian. Can I add meat?
Of course! This soup is a great base. Adding some chopped cooked sausage like chorizo or Italian sausage when you add the roasted veggies would be fantastic. You could also use chicken stock instead of vegetable stock for a different flavour profile. The recipe is very adaptable.

My soup is too thick. How can I thin it out?
No problem at all! Simply add a little more vegetable stock or even just water when you reheat it, until it reaches your preferred consistency. The lentils continue to absorb liquid as they sit, so it’s very common to need to add a bit more liquid when enjoying leftovers.

Can I use different vegetables?
Yes, please do! This is a perfect “clean out the fridge” recipe. Butternut squash, parsnips, cauliflower, or celery would all work wonderfully. Just try to keep the total volume of chopped vegetables roughly the same to ensure they roast properly and the soup isn’t overcrowded.