Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

Want more foolproof and delicious recipes?
Sign up for our newsletter and get recipes and inspiration into your inbox.

By: Chef Laura Bonicelli

The depth in the flavor and sweetness of the broth comes from roasting the vegetables. If you aren’t a lentil fan, you can omit them or substitute cooked white beans or chickpeas.

Buy your ingredients at your favorite Farmers Market! 

Red Lentils

about lentils

What exactly is a lentil? The lentil is an edible legume. It is known for its lens-shaped seeds that grow in pods, usually with two seeds in each pod. Many cultures believe they bring prosperity due to their coin-like shape. In Italian tradition, it’s typical to cook lentils on New Year’s Eve to bring good fortune in the new year. We honor that tradition by cooking lentils like risotto every year just before midnight.

From a nutritional standpoint, Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc. They’re also a great source of plant-based protein, making them a good meat substitute. They are often overlooked in America, too bad because they make a perfect addition to soups, pilafs, side dishes, and salads.

putting Roasted Vegetable Lentil Soup together

I use delicate red lentils in the Roasted Vegetable Lentil Soup recipe. They cook very quickly; I love their texture. You can, however, easily substitute any other type of lentil, but know that you’ll need to adjust the cooking time. Other lentils can take up to 40 minutes to cook.

Roasting the vegetables gives brings out their sugars. That is the key to the Roasted Vegetable Lentil Soup. The tomatoes blend into the stock creating a beautiful rich base for the soup. The spaghetti squash helps to thicken the base while adding a noodle-like presence.

Roasted Vegetable Lentil Soup is one cornerstone soups in menus for the “Mindful Mediterranean” program in the cooking club. It’s perfect to have on hand for several healthful lunches throughout the week.

Don’t Forget

Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

Roasting Veggies
Spaghetti Squash

I hope you love this recipe! 

If you want more recipes, Join The Club!!!


Loving the lentils? Try these recipes:

Slow Cooker Cauliflower Dal

Indian Lentil Rice Pilaf with Cilantro

Wild Rice Veggie Stuffed Peppers

Buon Appetito!

Step by Step Instructions

Roasted Vegetable Lentil Soup

Roasted Vegetable Lentil Soup

© Chef Laura Bonicelli
The depth in the flavor and sweetness of the broth comes from roasting the vegetables. If you aren't a lentil fan, you can omit them or substitute cooked white beans or chickpeas.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Calories 151 kcal


  • canola cooking spray
  • 1/2 head cauliflower -- cut into small florets
  • 2 cups cherry tomato
  • 1 small spaghetti squash -- cut in half crosswise; remove seeds using only 1/2 - reserve other half for other use


  • 6 cups chicken or vegetable stock
  • 3/4 cup red lentils
  • 1 teaspoon minced thyme leaves -- or lemon thyme
  • 2 bay leaves


  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper


  • preheat oven to 400 F.
  • Line a baking sheet with parchment paper or foil and spray with cooking spray.
  • Put cauliflower, tomatoes, and squash cut-side down on the baking sheet. Roll the tomatoes to coat with oil and lightly spray the cauliflower with cooking spray.
  • Bake for 40 minutes, stirring the tomatoes and cauliflower occasionally until the squash is soft and the vegetables start to char.
  • While the vegetables are roasting, heat the stock to a boil, stir in the lentils, thyme, and bay leaves. After the stock boils again, reduce to a simmer, cover, and simmer until the lentils are al-dente, about 5 minutes. Cut the heat and wait for the vegetables.
  • Remove the vegetables from the oven; stir the cauliflower and tomatoes into the stock. Cool the squash until cool enough to handle and, using a fork, scrape 1/2 of the squash into the soup. Stir in the salt and pepper. Taste and adjust seasonings. Heat the soup just to a boil. Remove the bay leaves, and serve.

Print - members only.  Please log in or JOIN HERE!


Calories: 151kcalCarbohydrates: 25gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 589mgPotassium: 603mgFiber: 8gSugar: 6gVitamin A: 383IUVitamin C: 14mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!

More Recipes

Zucchini Eggplant Involtini

Zucchini Eggplant Involtini

By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...

Garden Focaccia

Garden Focaccia

Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...

Red Pepper Hummus

Red Pepper Hummus

Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...

Want more fool-proof and delicious recipes?
Get recipes and culinary inspiration in your inbox every week!

Pin It on Pinterest