Pin this A hearty soup filled with seasonal winter vegetables and lentils, this nourishing dish is ideal for warming up on cold days and makes a satisfying main course.
I first made this soup for my family on a snowy evening and was amazed at how quickly everyone asked for seconds. It is now a staple in our winter meal rotation.
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 (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: 2 tbsp chopped, optional
- Lemon juice: Juice of ½ lemon, optional
Instructions
- Sauté vegetables:
- In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add root vegetables:
- 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 soup:
- Bring mixture to a boil, 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.
- Adjust 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 My kids always ask to have this with thick slices of bread, and we gather around the table to enjoy the comforting warmth together.
Required Tools
You'll need a large soup pot, cutting board and knife, wooden spoon, and a ladle for serving.
Allergen Information
Contains no common allergens. Review labels to ensure products are gluten-free if necessary.
Nutritional Information
Each serving has about 210 calories, 4 g fat, 36 g carbohydrates, and 10 g protein.
Pin this Enjoy this soup steaming hot for a hearty meal. Leftovers taste even better after the flavors meld in the fridge overnight.
Recipe FAQs
- → What vegetables work best for this dish?
Root vegetables like carrots, parsnips, turnips, and sweet potatoes provide a hearty base, complemented by leafy greens like kale or Swiss chard added near the end.
- → How do the spices enhance the flavor?
Thyme, cumin, smoked paprika, and black pepper create a warm, earthy profile that enriches the natural sweetness of the vegetables and lentils.
- → Can I substitute the lentils with other legumes?
Yes, green or brown lentils work best due to their cooking time and texture, but split peas or small beans can be used with adjusted cooking times.
- → What is the best way to finish the dish for added freshness?
Stirring in fresh parsley and a squeeze of lemon juice brightens the flavors and adds a fresh, vibrant note just before serving.
- → How can I make this dish spicier?
Add a pinch of chili flakes along with the other spices during cooking to introduce a gentle heat that complements the earthiness.