Roasted Vegetable and Lentil Soup with Crispy Croutons
This roasted vegetable and lentil soup is a hearty and flavorful meal that's perfect for a cold winter day. The vegetables are roasted until caramelized and tender, and the lentils add a boost of protein and fiber. The crispy croutons add a nice textural contrast to the soup.
I first developed this recipe a few years ago when I was looking for a healthy and satisfying soup to make for my family. I wanted something that was flavorful and filling, but also easy to make. I started by roasting a variety of vegetables, including carrots, celery, onions, and bell peppers. I then added some dried lentils and vegetable broth, and simmered everything together until the lentils were cooked through. The soup was delicious, but I thought it could be even better with a little something extra. I decided to add some crispy croutons to the top, and the result was amazing! The croutons added a nice textural contrast to the soup, and they also helped to soak up all of the delicious flavors.
Roasted Vegetable and Lentil Soup with Crispy Croutons Roasted Vegetable and Lentil Soup with Crispy Croutons Roasted Vegetable and Lentil Soup with Crispy Croutons Roasted Vegetable and Lentil Soup with Crispy Croutons
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 cup dried lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the vegetables, lentils, broth, thyme, oregano, salt, and pepper. Toss to coat.
  3. Spread the mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the lentils are cooked through.
  4. While the soup is roasting, make the croutons. In a small bowl, combine the bread cubes, olive oil, and salt. Toss to coat.
  5. Spread the croutons on a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden brown and crispy.
  6. Remove the soup from the oven and let it cool for a few minutes. Then, transfer the soup to a blender and puree until smooth.
  7. Ladle the soup into bowls and top with the crispy croutons.
Why It Works
  • Roasting the vegetables before adding them to the soup intensifies their flavor.
  • The lentils add a boost of protein and fiber to the soup, making it a more filling and satisfying meal.
  • The crispy croutons add a nice textural contrast to the soup, and they also help to soak up all of the delicious flavors.