Grandma’s Nourishing Lentil Soup with Roasted Vegetables & All-Spice

Grandma’s nourishing lentil soup with roasted vegetables and all-spice is hearty, healthy, and packed with plant-based protein. With 5 ingredients only, it’s the perfect comforting weekday soup.

We all need a good grandma’s soup once in a while. You know, the kind of soup with healing properties, loaded with fiber and vitamins that makes you feel good and warm from the inside. This nourishing lentil soup with roasted vegetables is one of my favorite hearty soup recipes in winter. It’s entirely gluten-free, vegan and oh so healthy!

The recipe itself doesn’t come exactly from my own grandma, but from my mother in law who happens to be a grandma herself. Every time her grandchildren come to visit her for a few days, she makes sure they have her nourishing lentil soup with roasted vegetables for dinner. The youngest one in particular, who is a picky palate, always asks for some more. I observed, tried it myself many times over the years, and made sure I could get the recipe for you.

5 ingredients and one-pot!

It’s never been easier to make soup, really! With only 5 ingredients and one-pot, this lentil soup with roasted vegetables makes a full wholesome meal, very satisfying and packed with comforting flavors.

A 5-ingredient soup:

• Onions
• Butternut Squash
• Sweet Potato
• Green Lentils
• Chickpeas

Put together in one single pot with some olive oil and a hint of all-spice, these legumes and vegetables make a perfectly balanced meal. I like to pan-roast vegetables directly in the pot until fragrant and slightly golden. This brings some additional flavors to the soup. Alternatively you can roast the vegetables separately in the oven and add them to the soup later. Once your veggies are roasted, add the lentils, chickpeas, stock, and let simmer until cooked through. Easy, right?

Can I make it in an instant pot? Sure you can! In this case, you can place all the ingredients directly in the pot, skip the roasting part and let the instant pot do the job for you. Come back later, mix all the ingredients in a blender or a hand mixer and you’ve got a good healthy nourishing soup waiting for you.

More nourishing soups to try:

• Broccoli Lentil Soup with Cumin
• Nourishing Pumpkin Red Lentil Soup
• Celeriac and Parsnip Soup
• Thai Red Curry Noodle Soup with Roasted Vegetables

What to eat for dessert?

Fancy a little sweet treat after this nourishing soup? Don’t blame yourself, I myself always like to finish up my meal with just a tiny sweet treat. To keep your dinner healthy and well-balanced, here are a few suggestions you can consider:

• Simple Sugar-Free Apple Tart
• Sweet and Savory Goat Cheese Mousse with Roasted Blueberries
• Crunchy Cardamom-Infused Baked Pears
• Healthier Vegan Blueberry Muffins
• Healthy Chocolate Avocado Cookie (+vegan version)
• Nourishing Whole Wheat Apple Bread

Grandma’s nourishing lentil soup with roasted vegetable and all-spice

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soups
• Cuisine: Healthy

Grandma’s nourishing lentil soup with roasted vegetables and all-spice is hearty, healthy, and packed with plant-based protein. With 5 ingredients only, it’s the perfect comforting weekday soup.

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Ingredients

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• 1 yellow onion, diced
• 2 Tablespoons olive oil
• 1 medium sweet potato, diced (about 1 1/2 cup or 190g)
• 1/2 small butternut squash (about 2 cups or 285g)
• 1 teaspoon all-spice
• Salt and pepper
• 3/4 cup (150g) green lentils, uncooked*
• 1/2 cup (100g) dried chickpeas, soaked overnight*
• 4 cups (1 L) vegetable stock

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Instructions

1. Heat olive oil in a large pot over medium until shimmering. Add the onions, and cook for 1 minute, until fragrant.
2. Add the sweet potatoes, butternut squash and pan-roast them on medium-high for about 10 minutes, stirring often. Season with all-spice, salt and pepper.
3. Stir in the uncooked lentils, chickpeas, and pour in the vegetable stock. Cover and reduce the heat to medium-low and simmer for about 20 minutes, until vegetables are cooked through and fork-tender.
4. Add soup to a blender and mix until smooth, adding more vegetable stock if desired to adjust the thickness of the soup. Taste the soup and season with salt and pepper as desired.
5. Ladle the soup into bowls. Top with sesame seed and/or flaxseed over each bowl and enjoy!

Notes

* Alternatively, and especially if you have leftovers, you can use cooked or canned lentils (count 2 and 1/4 cups cooked lentils) or chickpeas (count 1 and 1/2 cup cooked or canned chickpeas). If doing so, add them just before mixing the soup with the blender.

Chickpeas, Fall, Family-Friendly, Gluten-Free, Healthy, Lentils, Soups & Stews, Vegetarian, Winter

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Lastly, if you make this Grandma’s nourishing lentil soup with roasted vegetable and all-spice, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!