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Sheet Pan Roasted Vegetable Soup with lentils

Sheet Pan Roasted Vegetable Soup with Lentils

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine American, Mediterranean, Western
Servings 6

Equipment

  • Sheet pan (half or full size) Essential for roasting the vegetables. If you don’t have one, a large baking dish will work in a pinch, but avoid overcrowding.
  • Blender or immersion blender A high-speed blender creates the smoothest texture for a blended vegetable soup, but an immersion blender lets you control the consistency in the pot.
  • Large soup pot or Dutch oven Needed for simmering the lentils and combining everything.
  • Cutting board and sharp knife Prepping all those root veggies takes good tools!
  • Parchment paper Optional, but makes cleanup easier and prevents sticking.

Ingredients
  

Vegetables

  • 2 large carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 sweet potato peeled and cubed
  • 1 small butternut squash peeled and cubed
  • 1 red bell pepper chopped
  • 1 yellow onion quartered
  • 4 cloves garlic unpeeled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander

Lentils and Broth

  • 1 cup dried green or brown lentils rinsed
  • 5 cups vegetable broth low-sodium preferred
  • 1 tablespoon tomato paste
  • 2 bay leaves

For Blending

  • 1 tablespoon olive oil for finishing
  • Optional: ¼ cup heavy cream or coconut milk for a bisque-like texture

Optional Toppings

  • Chopped fresh parsley
  • Cracked black pepper
  • Drizzle of olive oil or swirl of cream

Instructions
 

Roast the Vegetables

  1. Start by preheating your oven to 425°F (220°C). On a large sheet pan, spread out the chopped carrots, parsnips, sweet potato, butternut squash, red bell pepper, onion, and unpeeled garlic cloves.
  2. Drizzle everything with olive oil and season with salt, pepper, paprika, thyme, cumin, and coriander. Toss well to coat evenly.
  3. Roast for 30–35 minutes or until the vegetables are golden-brown and caramelized at the edges. The garlic should be soft inside its peel—this step builds the foundation for the flavor of the roasted vegetable soup.

Simmer the Lentils

  1. While the vegetables roast, bring the vegetable broth to a boil in a large soup pot. Add the rinsed lentils, tomato paste, and bay leaves. Reduce to a simmer and cook for about 20–25 minutes, or until lentils are tender but not mushy.
  2. This step adds substance and protein to what might otherwise be a standard roasted veggie soup. Lentils take the soup into hearty vegetable soup territory with a great texture and nutritional boost.

Blend the Vegetables

  1. Once the veggies are done, remove the garlic cloves and squeeze out the roasted garlic into the blender. Add the rest of the roasted vegetables and about 1 cup of the vegetable broth (from the pot) to help blend it smoothly.
  2. Blend until creamy and velvety. If using an immersion blender, simply transfer all roasted vegetables into the soup pot and blend directly, adjusting consistency as needed.
  3. Want a more bisque-like finish? Add a splash of heavy cream or coconut milk while blending—this gives you the silkiness of some classic vegetable bisque soup recipes.

Combine and Finish

  1. Return the blended vegetables to the pot with the lentils and stir well. Simmer for 5–10 more minutes to let flavors meld. Adjust seasoning with more salt and pepper if needed.
  2. Before serving, drizzle with a bit of olive oil and sprinkle with fresh parsley. You can also add a swirl of cream for extra richness or cracked black pepper for bite.