Pin it A hearty nourishing soup packed with seasonal winter vegetables and protein-rich lentils perfect for warming up on cold days.
I still remember the first winter I made this soup. The aroma of simmering vegetables and spices made our kitchen feel like a cozy retreat from the chill outside.
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 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: 2 tbsp chopped optional
- Lemon juice: Juice of ½ lemon optional
Instructions
- Sauté aromatics:
- In a large pot heat olive oil over medium heat. Add 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 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 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 it My kids love helping chop the veggies for this soup. Gathering together in the kitchen always makes the meal more special.
Required Tools
Large soup pot cutting board and knife wooden spoon ladle
Allergen Information
No common allergens. Check broth and canned tomatoes for possible traces of gluten or other allergens if sensitive.
Nutritional Information
Per serving: 210 calories 4 g fat 36 g carbohydrates 10 g protein.
Pin it This soup is especially tasty with a squeeze of fresh lemon. Enjoy it with family on a chilly evening.
Recipe FAQs
- → What lentils work best in this dish?
Brown or green lentils hold their shape well during simmering and provide a hearty texture suitable for this soup.
- → Can I use other vegetables in place of those listed?
Absolutely. Root vegetables like parsnips and turnips are key for depth, but substitutes like sweet potato or squash can add sweetness.
- → How do the spices enhance the flavor?
Thyme adds earthiness, cumin lends warmth, smoked paprika gives subtle smokiness, and black pepper offers a mild bite.
- → Is it possible to prepare this dish in advance?
Yes, flavors meld beautifully when chilled overnight, making it a great option for meal prep or leftovers.
- → What garnishes complement the soup best?
Fresh parsley adds brightness and a squeeze of lemon juice lifts the flavors with a pleasant tang.
- → Can I adjust the thickness of the soup?
Simmer longer to thicken, or add more broth for a lighter consistency depending on preference.