Imagine a bowl of pure warmth that transforms humble ingredients into a culinary masterpiece! This Lentil Soup with Balsamic Roasted Winter Vegetables isn't just another recipe—it's a flavor-packed journey that will revolutionize your winter dining experience. With caramelized vegetables, hearty lentils, and a rich, aromatic broth, this dish promises to be the ultimate comfort food that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 2 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 onion, chopped
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prepare for roasting vegetables.
- In a mixing bowl, combine diced carrots and parsnips. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss vegetables until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are caramelized and tender.
- While vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and soft, approximately 5 minutes.
- Add rinsed lentils and vegetable broth to the pot with sautéed onions. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy.
- Once roasted vegetables are done, remove from oven and carefully add them to the simmering lentil soup. Stir gently to combine.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup seems too thick, add a little more vegetable broth to reach desired consistency.
- Let the soup simmer for an additional 5 minutes to allow flavors to meld together. Serve hot in deep bowls, optionally garnished with fresh herbs or a drizzle of olive oil.
Tips
- Choose Fresh Ingredients: Use fresh, firm vegetables for the best roasting results. Look for carrots and parsnips that are crisp and vibrant.
- Roasting Technique: Ensure vegetables are cut into uniform sizes for even caramelization. Don't overcrowd the baking sheet to allow proper roasting.
- Lentil Perfection: Rinse lentils thoroughly before cooking to remove any debris. Be careful not to overcook—they should be tender but still hold their shape.
- Flavor Enhancers: For extra depth, consider adding a splash of red wine or a pinch of smoked paprika to the soup.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop overnight.
- Garnish Options: Top with fresh herbs like parsley or thyme, a dollop of Greek yogurt, or some toasted pumpkin seeds for added texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
