Pin A hearty nourishing soup packed with seasonal winter vegetables and protein-rich lentils perfect for warming up on cold days.
Whenever winter rolls around I crave this lentil soup after long chilly walks. It quickly became a go-to dinner for my family on busy weeknights and everyone loves how satisfying it is.
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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 (with juice): 1 can (14 oz 400 g)
- Bay leaf: 1
- Thyme: 1 tsp dried
- Ground cumin: 1 tsp
- Smoked paprika: ½ tsp
- Ground black pepper: ½ tsp
- Salt: 1 tsp or to taste
- Fresh parsley: 2 tbsp chopped optional
- Lemon juice: Juice of ½ lemon optional
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Instructions
- Cook onion:
- In a large pot heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened.
- Sauté vegetables:
- Add garlic carrots parsnips celery turnip and sweet potato. Sauté for 5–6 minutes stirring occasionally.
- Add lentils and liquids:
- Stir in lentils diced tomatoes (with juice) vegetable broth bay leaf thyme cumin smoked paprika black pepper and salt.
- Simmer:
- Bring mixture to a boil then reduce heat to low. Cover and simmer for 25–30 minutes or until lentils and vegetables are tender.
- Add greens:
- Stir in kale or Swiss chard and simmer for 5 more minutes until wilted.
- Finish and serve:
- Remove bay leaf. Adjust seasoning with more salt pepper or lemon juice as desired. Serve hot garnished with fresh parsley if using.
Pin This soup became a favorite family dinner during winter when everyone came together after playing outside in the cold. It's always requested for Sunday lunch.
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Required Tools
Large soup pot cutting board and knife wooden spoon and ladle make prepping and serving a breeze.
Allergen Information
No common allergens but always check your broth and canned tomatoes for gluten or other traces if sensitive.
Nutritional Information
Each serving has about 210 calories 4 g total fat 36 g carbohydrates and 10 g protein so it's a healthful meal for any day.
Pin 
Enjoy a bowl with fresh parsley and a squeeze of lemon for brightness. This soup brings warmth and comfort to any winter meal.
Recipe FAQ
- → What vegetables are used in this dish?
Carrots, parsnips, celery, turnip, sweet potato, onion, garlic, and kale or Swiss chard create a full, seasonal mix.
- → How are the lentils prepared?
Lentils are rinsed before simmering with the vegetables and spices until tender and flavorful.
- → Can I substitute the greens used at the end?
Yes, kale or Swiss chard can be swapped for spinach or collard greens depending on preference.
- → What spices enhance the flavor?
Thyme, cumin, smoked paprika, black pepper, and bay leaf provide a warm, aromatic base.
- → Are there any tips for extra richness?
Stirring in an extra tablespoon of olive oil before serving adds richness and a silky texture.
