Pin it A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
This lentil soup is my go-to during winter when I crave something cozy and filling. The mix of vegetables and spices brings warmth to any table and it's always a hit in my kitchen with friends and family.
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 stalks: 2, 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): Juice of ½ lemon
Instructions
- Start the soup:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add veggies:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Sauté for 5–6 minutes, stirring occasionally.
- Combine lentils and liquids:
- Stir in lentils, diced tomatoes (with juice), vegetable broth, bay leaf, thyme, cumin, smoked paprika, black pepper, and salt.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until lentils and vegetables are tender.
- Finish:
- Stir in kale or Swiss chard, simmer 5 more minutes until wilted. Remove bay leaf. Adjust seasoning with salt, pepper, or lemon juice as desired.
- Garnish & serve:
- Serve hot, garnished with fresh parsley if using.
Pin it One winter evening, I made this soup for my family and we ended up gathered around the kitchen table, sharing stories after second helpings. Simple comfort food always brings us closer, especially as the weather cools.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. Always check ingredient labels for possible traces, especially broth and canned tomatoes if you are sensitive.
Nutritional Information (per serving)
Calories: 210, Total Fat: 4 g, Carbohydrates: 36 g, Protein: 10 g
Pin it This soup keeps well for several days, making easy meals all week. Serve with crusty bread for an even heartier dinner.
Recipe FAQs
- → Can I substitute the kale with other greens?
Yes, spinach or collard greens can be used as alternatives and will soften nicely during the final simmer.
- → How can I make this dish spicier?
Adding a pinch of chili flakes along with the other spices will give a gentle heat without overpowering the flavors.
- → Is it necessary to soak the lentils beforehand?
No soaking is required; the lentils cook fully while simmering with the vegetables and broth.
- → What can I use if I don't have vegetable broth?
Water with added herbs and seasoning can be used, though vegetable broth enhances the depth of flavor.
- → How do I adjust seasoning after cooking?
Taste the soup and add more salt, pepper, or a squeeze of lemon juice to brighten the flavors to your preference.