Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I first made this soup during a snowy week when fresh vegetables were limited. With a handful of pantry staples and some winter produce, it quickly became a comforting favorite in our home.
Ingredients
- Olive oil: 2 tbsp for sauteing vegetables
- 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
- Saute Vegetables:
- In a large pot, heat olive oil over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Add Veggies:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Saute for 5 to 6 minutes, stirring occasionally.
- Combine Ingredients:
- 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, until lentils and veggies are tender.
- Add Greens:
- Stir in kale or Swiss chard and simmer for 5 more minutes until wilted.
- Finish & Serve:
- Remove bay leaf. Adjust seasoning with salt, pepper, or lemon juice as desired. Serve hot, garnished with fresh parsley if using.
Save I love serving this soup to my family at our winter table. Even picky eaters enjoy the natural sweetness of the vegetables and the hearty texture of lentils.
Serving Suggestions
Enjoy this soup with a slice of bread or sprinkle extra fresh herbs before serving for added flavor.
Allergen Information
Contains no common allergens. Check vegetable broth and canned tomatoes if you have specific sensitivities.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for future meals.
Save This soup is perfect for cold days and tastes even better the next day. A warm bowl is a satisfying way to enjoy winter vegetables.
Recipe FAQ
- → What vegetables are included in this soup?
It features carrots, parsnips, celery, turnip, sweet potato, and kale or Swiss chard for a nourishing winter medley.
- → How long should the soup simmer?
After bringing to a boil, reduce heat and simmer covered for 25–30 minutes until lentils and vegetables are tender.
- → Can I substitute the greens in the recipe?
Yes, spinach or collard greens can replace kale or Swiss chard if preferred for similar texture and flavor.
- → What spices enhance the flavor of this dish?
Thyme, cumin, smoked paprika, bay leaf, black pepper, and salt create a warm, aromatic profile.
- → Is this dish suitable for vegan and gluten-free diets?
Absolutely, it naturally excludes animal products and common gluten sources, but check certain broth or canned products if sensitive.
- → Any tips for boosting richness before serving?
Stir in a tablespoon of olive oil just before serving for added depth and smoothness.