Lentil and Roast Vegetable Soup

July 5, 2019



Soup is honestly one of my favourite foods. In winter nothing warms my soul more than a hot bowl of soup. Whenever my family makes soup we make enough to last a few days so it can be reheated and enjoyed as a quick and easy lunch. It is also really great to put in a container and bring to work. This soup is so easy to put together and will fill your house with the most amazing fragrance as it simmers. It doesn’t matter which vegetables you have in the fridge; just use the produce you have readily available to you. It would be delicious with sweet potato, jap pumpkin, regular potatoes, red onion or eggplant. If you make this, I would LOVE to see a picture so please feel free to share one with me on my Instagram gels_life! If there are any other soup recipes you would like to see let me know and I will share them with you!


Recipe (Serves 6-8)



2 cups whole green lentils, rinsed

1 L vegetable stock

1 cup tinned tomatoes

1 dried bay leaf

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

½ butternut pumpkin

2 carrots

¼ stick celery

2 zucchini

½ leek, finely diced

1 cup cherry tomatoes

4 tbsp olive oil




  1. In a large pot over high heat, add the lentils, vegetable stock, tinned tomatoes, bay leaf, thyme, basil and oregano.

  2. Chop the pumpkin, carrots, celery and zucchini into large chunks and put them in a large non-stick tray.

  3. Add the leek, tomatoes, olive oil and a pinch of salt to the veggies. Toss until the salt and olive oil are well distributed.

  4. Bake in a 180C oven for an hour.

  5. When the lentils have come to a boil put the lid on and put the heat on low for 30 minutes.

  6. Stir the lentils and add two cups of boiling water and allow to simmer for another 30 minutes.

  7. Remove the bay leaf from the lentils.

  8. Add the cooked vegetables to the lentils along with two cups of boiling water. Stir well.

  9. Simmer on low for an additional 30 minutes.










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