Lentil Soup with roasted Leeks and Carrots

Fresh and healthy Lentil Soup with roasted leeks and carrots
lentil soup pinit View Gallery 2 photos

This lentil soup with roasted leeks, carrots, peppers, onions, and garlic is a pleasure to make. Roasting the fresh vegetables beforehand adds so much depth and warmth to the flavor of this lentil soup. Smells so good coming out of the oven! The combination of the lentils with all those roasted vegetables tastes exquisite. I like to serve it with fresh bread and butter. This is nice meal on its own with lots of vitamins for a cold winter evening.

 Soups are also a great option to make a big batch of and keep portions in the fridge and freezer for a quick lunch.

What type of Lentils should you use?

I think the best choice is red or yellow lentils for this type of soup. Brown and green will also work but you might want to cook a little longer. Here is a great explanation on the different types of lentils.

Difficulty: Intermediate Prep Time 30 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 30 mins
Servings: 4
Best Season: Winter


A real hearty treat for a cold winter day. This soup is especially rich in taste from the roasted vegetables.



Off On

  1. How to make Lentil Soup with Roasted Vegetables
    • Preheat the oven to 200 degrees C (400f).
    • Remove the tops and tails from the leeks and carrots. Chop all into smaller pieces.
    • Slice the onion in to half moons.
    • Peel the cloves of garlic.
    • chop the bell pepper and chili and remove the seeds.
    • Arrange all of the above on a baking tray, drizzle with olive oil and season generously with salt and pepper.
    • Roast for 30 min until the carrots have softened slightly and the vegetables are lightly golden.
    • Once cooked, let cool a bit, add half the stock and then purée with a hand held food processor. If you do not have one, then use a food processor.
    • Add the mixture to a large saucepan over medium heat with the remaining vegetable stock and the lentils.
    • Bring to a boil then reduce the heat and simmer gently for 20 min until the lentils are tender.
    • Taste and season with more salt and pepper if needed.
    • Add some chopped cilantro or parsley
    • Great with warm fresh bread and butter too!
Nutrition Facts

Serving Size 2 cups

Servings 4

Amount Per Serving
Calories 291kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 2.5g13%
Sodium 650mg28%
Potassium 770mg22%
Total Carbohydrate 46.7g16%
Dietary Fiber 15.2g61%
Sugars 10.7g
Protein 12.1g25%

Calcium 8 mg
Iron 30 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Storage: Keep in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.

Keywords: Lentils, Leeks, Carrots, roasted vegetables

Did you make this recipe?

Did you make this recipe? 

Did you make this recipe? 

File under
Recipe Card powered by WP Delicious

Leave a Comment

Your email address will not be published. Required fields are marked *