Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I remember making this soup on a snowy evening when my family craved something cozy. The aroma of spices and vegetables simmering together instantly made our kitchen feel warmer. We all gathered around the table, hungry and excited for each steaming bowl.
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
- Prep vegetables:
- Dice onion, carrot, parsnip, celery, turnip, and sweet potato. Mince garlic. Chop kale or Swiss chard and remove stems.
- Saute aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Add vegetables:
- Stir in garlic, carrots, parsnips, celery, turnip, and sweet potato. Saute for 5 to 6 minutes, stirring occasionally.
- Add lentils and liquids:
- Add lentils, diced tomatoes with juice, vegetable broth, bay leaf, thyme, cumin, smoked paprika, ground 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 vegetables are tender.
- Add greens:
- Stir in kale or Swiss chard, and simmer for 5 more minutes until wilted.
- Finish and serve:
- Remove bay leaf. Adjust seasoning with more salt, pepper, or lemon juice as desired. Serve hot, garnished with parsley if using.
Save One chilly afternoon, my kids helped chop veggies for this soup. Seeing everyone pitch in made the meal even more special as we sat together and enjoyed big, comforting bowls at dinner.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. Check your broth and canned tomatoes for possible traces of gluten if sensitive.
Nutritional Information
Per serving: 210 calories, 4 g total fat, 36 g carbohydrates, 10 g protein
Save This soup is perfect for meal prep and tastes even better the next day. Enjoy its comforting flavors as a nourishing main dish all winter long.
Recipe FAQ Section
- → What type of lentils work best for this soup?
Brown or green lentils hold their shape well and provide a hearty texture ideal for a winter vegetable soup.
- → Can I substitute the kale with other greens?
Yes, spinach or collard greens can be used as alternatives to kale for a similar finish.
- → How can I add extra richness to the soup?
Stir in a tablespoon of olive oil just before serving to enhance the soup's richness.
- → What spices enhance the flavor of this soup?
A blend of thyme, cumin, smoked paprika, bay leaf, and black pepper creates a warm, aromatic profile.
- → Is this dish suitable for gluten-free diets?
Yes, provided the vegetable broth and canned tomatoes are gluten-free, this hearty soup fits gluten-free needs.
- → How long should the soup simmer for best results?
Simmering for 25–30 minutes allows lentils and vegetables to become tender and flavors to meld perfectly.