Roasted Vegetable and Lentil Soup with Crispy Croutons

This hearty soup is packed with flavor and nutrients, making it a perfect meal for a cold winter day. The lentils provide protein and fiber, while the roasted vegetables add sweetness and depth of flavor. The crispy croutons add a nice contrast in texture and make the soup even more satisfying.

Lentils have been a staple food in many cultures for centuries. They are a good source of protein, fiber, and iron. In this recipe, the lentils are roasted with vegetables to enhance their flavor. The roasted vegetables also add sweetness and depth of flavor to the soup. The crispy croutons add a nice contrast in texture and make the soup even more satisfying.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup dried lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup water

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the lentils, onion, carrots, celery, bell pepper, and olive oil. Toss to coat.
3. Spread the vegetables in an even layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender.
4. In a large pot or Dutch oven, combine the roasted vegetables, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
5. Serve the soup with crispy croutons.

Why It Works

• Roasting the vegetables intensifies their flavor and sweetness.
• The lentils provide protein and fiber, making the soup hearty and filling.
• The crispy croutons add a nice contrast in texture and make the soup even more satisfying.