THE RECIPE JOURNAL · Main Course
Kickin' Lentil and Vegetable Soup
This hearty soup is packed with nutritious lentils and fresh vegetables, making it a perfect cozy meal for any day. It’s flavorful, easy to make, and sure to warm you up from the inside out.
FROM THE KITCHEN • Kickin' Lentil and Vegetable Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). Line a baking sheet with foil, then slice the peppers in half lengthwise. Take out the stems, seeds, and ribs, and lay the peppers cut-side down on the sheet. Pop them in the oven and roast until they’re soft and a bit wrinkly, about 30 to 40 minutes. Remember to flip them halfway through. When they’re done, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam and cool for about 20 minutes. Once cooled, peel off the skins and chop the peppers roughly.
02
Step 2
While the peppers are roasting, bring some water and lentils to a boil in a saucepan. Turn the heat down to medium-low, cover, and let the lentils simmer until they’re tender—around 30 minutes. Drain them, give them a quick rinse, and set aside.
03
Step 3
In a large pot, warm up the olive oil over medium heat. Toss in the carrot, onion, and broccoli, stirring occasionally until the onion softens—about 5 minutes. Add a bit of the vegetable broth, cover the pot, and let the veggies steam until they’re tender. Then pour in the rest of the broth along with the chopped roasted peppers. Season everything with red pepper flakes, ginger, black pepper, thyme, and sage. Let the soup simmer gently for 20 to 30 minutes, or until all the flavors meld and the veggies are nice and soft. If it gets too thick, just add a splash of water to loosen it up.
04
Step 4
Finally, stir in the cooked lentils and warm everything through. If you like a smoother soup, blend it in batches in a blender—just don’t fill it more than halfway, and hold the lid down with a kitchen towel to be safe. Or, for an easier cleanup, use an immersion blender right in the pot until it’s as smooth as you like.
Why you’ll love it
This soup is packed with nutrients and full of flavor. It’s hearty enough to satisfy your hunger but light enough to keep you feeling good. Plus, it’s easy to customize with whatever vegetables you have on hand.
How to serve
Serve this soup with a slice of crusty bread or a simple green salad for a complete meal. A dollop of yogurt or a sprinkle of fresh herbs can add a nice touch on top.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well—just thaw and reheat gently on the stove or in the microwave.
