Lentil Soup with Balsamic Roasted Winter Vegetables
Warm, hearty, and brimming with seasonal flavors, this Lentil Soup with Balsamic Roasted Winter Vegetables is the ultimate comfort food for chilly days. Tender green or brown lentils simmer alongside aromatic sautéed onion, garlic, and celery, creating a rich, satisfying base. The real magic comes from caramelized butternut squash, parsnips, and sweet potato, roasted with balsamic vinegar for a tangy-sweet depth of flavor. Blended to a creamy texture with rustic chunks and infused with paprika, thyme, and a touch of bay leaf, this soup is as nourishing as it is indulgent. Perfect for meal prep or a cozy dinner, simply garnish with fresh parsley for an elegant finish. Ready in just over an hour, this vegan-friendly soup is a delicious way to celebrate the best of winter produce!
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Recipe Information
Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 cups butternut squash, peeled and chopped into 1-inch cubes
- 1 cup parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped into 1-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the butternut squash, parsnips, and sweet potato with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of salt, and a pinch of black pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, flipping halfway through, until caramelized and tender.
Meanwhile, in a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, or until softened and fragrant.
Stir in the rinsed lentils, dried thyme, paprika, bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
Once the roasted vegetables are done, remove them from the oven and set them aside.
Remove the bay leaf from the soup and use an immersion blender to puree half of the soup for a creamier texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Stir the roasted vegetables into the soup, along with the remaining 1 tablespoon of balsamic vinegar. Taste and adjust seasoning as needed.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
