Pin it A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I made this soup during a snowy weekend and it became a comforting highlight of our winter meals. It fills the kitchen with delicious aromas while simmering.
Ingredients
- Olive oil: 2 tbsp for sauteing the vegetables
- 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
- Fresh parsley (optional): 2 tbsp chopped
- Lemon juice (optional): From ½ lemon
Instructions
- Prepare vegetables:
- Heat olive oil in a large pot on medium. Add onion and cook for 3–4 minutes until softened.
- Sauté aromatics and roots:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Stir and sauté for 5–6 minutes.
- Combine and simmer:
- Stir in lentils, diced tomatoes with juice, vegetable broth, bay leaf, thyme, cumin, smoked paprika, black pepper, and salt.
- Cook until tender:
- Bring to a boil, reduce heat, cover and simmer for 25–30 minutes until lentils and vegetables are tender.
- Add greens:
- Stir in kale or Swiss chard. Simmer for 5 minutes until wilted.
- Finish and serve:
- Remove bay leaf. Adjust seasoning with salt, pepper, or lemon juice. Serve hot, garnish with parsley if desired.
Pin it My family always enjoys this soup together after spending an afternoon outdoors. The warmth and flavors make it a favorite recipe for chilly evenings.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
No common allergens. Check vegetable broth and canned tomatoes for gluten traces if sensitive.
Nutritional Information
Each serving: 210 Calories, 4 g Total Fat, 36 g Carbohydrates, 10 g Protein
Pin it This soup is wonderful for meal prep and tastes even better the next day. Enjoy the deep, earthy flavors all winter long.
Recipe Questions & Answers
- → What type of lentils are best for this dish?
Brown or green lentils hold their shape well and absorb flavors, making them perfect for this dish.
- → Can I substitute the vegetables?
Yes, you can swap kale for spinach or collard greens, and adjust root vegetables based on availability.
- → How do I enhance the flavor of the broth?
Using a high-quality vegetable broth and adding herbs like thyme and smoked paprika enriches the taste.
- → Is it possible to make this dish spicier?
Adding a pinch of chili flakes with the spices will provide a gentle heat boost without overpowering.
- → What is the best way to serve this dish?
Serve hot with a sprinkle of fresh parsley and a side of crusty bread for a fulfilling meal.