A comforting, nutritious bowl for the new year
If you love hearty meals that still feel light and nourishing, this roasted vegetable and lentil soup is the perfect recipe for you. Packed with fibre, vitamins, and plant-based protein, it is the kind of wholesome comfort food that supports your health goals while keeping you warm and satisfied.
Why this soup works
Roasting vegetables before blending them into the soup deepens the flavour and brings out natural sweetness. Lentils add texture and plant-based protein, turning this into a complete meal.
Ingredients you will need:
Chicken and grain
- 3 carrots, peeled and chopped
- 1 red onion (quartered)
- 1 cup butternut cubes
- 1 red pepper, seeded and cut into pieces
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup cooked brown lentils
- 4 cups vegetable stock
- Half cup coconut milk
- Salt and pepper to taste
How to prepare it:
Step 1: Roast the vegetables.
Preheat your oven to 200 degrees Celsius. Place the carrots, onion, butternut, red pepper, and garlic on a baking tray. Drizzle with olive oil and sprinkle with paprika, thyme, salt, and pepper. Roast for about 30 minutes until tender.
Step 2: Blend
Transfer the roasted vegetables to a pot. Add the vegetable stock and blend with a hand blender until smooth.
Step 3: Add lentils and coconut milk
Stir in the cooked lentils and coconut milk. Simmer for ten minutes until the flavours combine.
Step 4: Serve.
Ladle into bowls and top with fresh basil or parsley.
Health benefits:
- High in protein to support muscle health.
- Rich in antioxidants from vegetables and herbs.
- Contains healthy fats that support heart and brain function.
- Balanced and ideal for weight-conscious eating.
