Roasted Vegetable & Lentil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, nutrient-packed soup featuring caramelized root vegetables and earthy lentils, simmered in a savory vegetable broth. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs medium, peeled and diced carrots, medium, peeled and diced parsnips, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnips
• 1 medium, diced onion
• 2 tbsp olive oil
• 1 cup, green or brown lentils
• 4 cups vegetable broth
• 2, minced garlic cloves
• 1 tsp, dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F; toss 2 diced carrots, 1 diced parsnip, and 1 diced onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are golden and tender, stirring once halfway through.
3. Step 3: While vegetables roast, combine 1 cup rinsed lentils, 4 cups vegetable broth, 2 minced garlic cloves, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper in a large pot.
4. Step 4: Bring to a simmer over medium heat, then cover and cook for 25 minutes until lentils are tender.
5. Step 5: Stir in the roasted vegetables, discarding the bay leaf, and simmer uncovered for 5 minutes until flavors meld, adjusting salt and pepper to taste.