Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I love making this Winter Vegetable & Lentil Soup on chilly evenings when all I crave is something cozy and filling. Every spoonful reminds me of family get-togethers where a big pot of soup warmed everyone after a day outdoors.
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: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Salt: 1 tsp, or to taste
- Fresh parsley: 2 tbsp chopped, optional
- Lemon juice: Juice of 1/2 lemon, optional
Instructions
- Prepare the vegetables:
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Cook aromatics and roots:
- 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 the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils and vegetables are tender.
- Finish the soup:
- Stir in kale or Swiss chard and simmer for 5 more minutes until wilted.
- Season:
- Remove bay leaf. Adjust seasoning with more salt, pepper, or lemon juice as desired.
- Serve:
- Serve hot, garnished with fresh parsley if using.
Save Whenever we make this soup, it's a tradition for everyone to gather in the kitchen, helping chop vegetables and sharing stories as the soup simmers, filling the home with delicious aromas.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. Double-check labels on broth and canned tomatoes if ultra-sensitive to gluten or traces.
Nutritional Information
Calories per serving: 210. Total Fat: 4 g. Carbohydrates: 36 g. Protein: 10 g.
Save This soup is best enjoyed hot with a squeeze of lemon and a sprinkle of fresh parsley. Leftovers make a comforting lunch the next day.
Recipe FAQ
- → What vegetables enhance the flavor of this dish?
Root vegetables like carrots, parsnips, turnips, and sweet potatoes add natural sweetness and earthiness, while kale or Swiss chard provides a subtle bitterness and color contrast.
- → How do lentils contribute to the dish?
Lentils add a hearty texture and excellent plant-based protein, making the dish nourishing and filling.
- → Can the spices be adjusted for different tastes?
Yes, thyme, cumin, smoked paprika, and black pepper blend nicely but can be tailored or added to with chili flakes for some heat.
- → What is the best method to achieve tender vegetables and lentils?
Simmering gently after the initial sauté allows the lentils and vegetables to soften thoroughly without losing texture.
- → How can the dish be served for a complete meal?
Serving with crusty bread complements the texture and helps soak up the broth for a satisfying experience.