Description
A hearty and comforting vegetable soup inspired by classic ratatouille, filled with tender lentils, zucchini, eggplant, carrots, and bell peppers simmered in a rich tomato broth. Nourishing, rustic, and perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 small eggplant, diced
- 2 medium carrots, sliced
- 1 red bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and minced garlic, sauté until softened and fragrant.
- Stir in zucchini, eggplant, carrots, and red bell pepper. Cook for 5 to 7 minutes until slightly softened.
- Add diced tomatoes, rinsed lentils, vegetable broth, dried thyme, dried basil, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce to a gentle simmer.
- Cover and cook for 30 to 35 minutes, or until lentils are tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and serve warm.
Notes
- Rinse lentils thoroughly before cooking to remove excess starch.
- If the soup becomes too thick, add a splash of water or broth while reheating.
- This soup tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: ratatouille lentil soup, lentil vegetable soup, vegan lentil soup, hearty plant based soup, tomato lentil stew