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.
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
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.
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.