Save to Pinterest A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I remember how comforting this soup felt after a snowy afternoon, and the blend of earthy root vegetables with lentils makes it both delicious and satisfying.
Ingredients
- Olive oil: 2 tbsp
- Onion: 1 large, diced
- Garlic: 2 cloves, minced
- Carrots: 2 medium, peeled and diced
- Parsnips: 2, peeled and diced
- Celery: 2 stalks, diced
- Turnip: 1 small, peeled and cubed
- Sweet potato: 1 small, peeled and cubed
- Kale or Swiss chard: 1 cup chopped, stems removed
- Lentils: 1 cup dried brown or green, rinsed
- Vegetable broth: 6 cups
- Diced tomatoes: 1 can (14 oz / 400 g), with juice
- Bay leaf: 1
- Dried thyme: 1 tsp
- Ground cumin: 1 tsp
- Smoked paprika: ½ tsp
- Ground black pepper: ½ tsp
- Salt: 1 tsp, or to taste
- Parsley: 2 tbsp chopped fresh (optional)
- Lemon juice: Juice of ½ lemon (optional)
Instructions
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add Vegetables:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Sauté for 5–6 minutes, stirring occasionally.
- Add Lentils & Liquids:
- Stir in lentils, diced tomatoes (with juice), vegetable broth, bay leaf, thyme, cumin, smoked paprika, black pepper, and salt.
- Simmer:
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils and vegetables are tender.
- Finish Greens:
- Stir in kale or Swiss chard and simmer for 5 more minutes until wilted.
- Season & Serve:
- Remove bay leaf. Adjust seasoning with more salt, pepper, or lemon juice as desired. Serve hot, garnished with fresh parsley if using.
Save to Pinterest Sharing this soup with my family is always a highlight of chilly evenings, and the bright colors on the table bring everyone together.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. Check broth and canned tomatoes labels if you have sensitivities.
Nutritional Information
Per serving: 210 calories, 4 g fat, 36 g carbohydrates, 10 g protein
Save to Pinterest This soup is even better the next day, and makes a wonderful meal with some crusty bread.
Recipe FAQs
- → Can I substitute the vegetables in the soup?
Yes, you can swap kale for other leafy greens like spinach or collard greens, and adjust root vegetables based on availability or preference.
- → How long does it take to cook the lentils fully?
Simmering for 25-30 minutes usually ensures lentils become tender while absorbing the flavors of the broth and spices.
- → What spices complement this lentil and vegetable mix?
Thyme, cumin, smoked paprika, and black pepper create a balanced, earthy, and slightly smoky profile that enhances the vegetables’ natural sweetness.
- → Is it necessary to rinse the lentils before cooking?
Rinsing lentils removes impurities and excess starch, helping maintain a clean flavor and consistent texture in the final dish.
- → Can I store leftovers of this soup?
Yes, the soup keeps well refrigerated for up to 4 days and can also be frozen for longer storage without losing flavor.