Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
Growing up, winter meant big pots of vegetable soup simmering in my kitchen. I love how the lentils add richness, and the colorful root veggies make each bowl so comforting.
Ingredients
- Olive oil: 2 tbsp for sautéing
- 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: ½ tsp
- Ground black pepper: ½ tsp
- Salt: 1 tsp, or to taste
- Chopped fresh parsley: 2 tbsp, 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 to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until lentils and vegetables are tender.
- Finish:
- Stir in kale or Swiss chard and simmer 5 more minutes until wilted.
- Season and serve:
- Remove bay leaf. Adjust seasoning with more salt, pepper, or lemon juice as desired. Serve hot, garnished with parsley.
Save My kids love this soup with warm bread on snowy evenings. Making it together has become our favorite winter kitchen tradition.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. Check broth and canned tomatoes if sensitive.
Nutritional Information
Each serving: 210 calories, 4 g fat, 36 g carbs, 10 g protein
Save Serve hot for the ultimate winter comfort. Leftovers taste even better the next day.
Recipe FAQ
- → Can I substitute the lentils with other legumes?
Yes, red lentils or split peas can work, but cooking times may vary. Monitor until tender.
- → Is it possible to use fresh tomatoes instead of canned?
Fresh, ripe tomatoes can be used but may require longer cooking to break down and deepen the flavor.
- → What greens can replace kale or Swiss chard?
Spinach, collard greens, or even mustard greens are good alternatives and can be added similarly.
- → How can I adjust the spices for extra heat?
Adding chili flakes or a dash of cayenne pepper during cooking enhances the spiciness without overpowering the flavors.
- → Can this soup be prepared ahead and reheated?
Absolutely, it tastes even better after resting. Reheat gently to preserve texture and flavors.