Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I remember chilly evenings where a big pot of this soup simmered on our stove, filling the house with delicious scents. The combination of root vegetables and lentils always felt both wholesome and comforting for everyone gathered at the table.
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
- Prepare the vegetables:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
- Add vegetables:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Sauté 5 to 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 mixture to a boil, reduce heat to low, cover and simmer for 25 to 30 minutes, or until lentils and vegetables are tender.
- Add greens:
- Stir in kale or Swiss chard and simmer for 5 minutes until wilted.
- Finish:
- Remove bay leaf. Adjust seasoning with salt, pepper, or lemon juice as desired.
- Serve:
- Serve hot, garnished with fresh parsley if using.
Save One winter, my family gathered around the kitchen counter, each of us adding a favorite vegetable to the pot. Sharing this soup together became a cherished ritual on frosty nights.
Serving Suggestions
Enjoy the soup with a side of crusty bread or a sprinkle of nutritional yeast for extra flavor. It pairs wonderfully with a crisp green salad.
Storage & Reheating
Store leftovers in a sealed container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Nutrition Information
Each serving contains approximately 210 calories, 4 g fat, 36 g carbohydrates, and 10 g protein, making it filling and wholesome.
Save This soup brings warmth and comfort to any winter table, and it's easy to adapt to your favorite seasonal vegetables.
Recipe Questions & Answers
- → What types of lentils work best?
Brown or green lentils hold their shape well and contribute a hearty texture, ideal for this soup.
- → Can I substitute the leafy greens?
Yes, kale can be replaced with Swiss chard, spinach, or collard greens based on preference.
- → How can I make this dish spicier?
Add a pinch of chili flakes along with the other spices for extra heat.
- → Is there a way to enrich the flavor?
Stirring in a tablespoon of olive oil just before serving adds richness and depth.
- → What tools are recommended for preparation?
A large pot, cutting board, sharp knife, wooden spoon, and ladle are essential for easy preparation.
- → Is this suitable for gluten-free diets?
The ingredients are naturally gluten-free, but check broth and canned tomatoes for any gluten traces.