Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I always make this soup after a long day, especially when the wind bites outside. Its comforting aromas fill the kitchen and make the house feel cozier instantly.
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 vegetables:
- In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened.
- Sauté aromatics:
- Add garlic, carrots, parsnips, celery, turnip, 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 soup:
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils and vegetables are tender.
- Finish and season:
- Stir in kale or Swiss chard and simmer for 5 more minutes until wilted. Remove bay leaf. Adjust seasoning with salt, pepper, or lemon juice as desired.
- Serve:
- Serve hot, garnished with fresh parsley if using.
Save My kids love ladling this soup themselves and picking out their favorite veggies, and it always sparks conversation around the table about who found the biggest turnip chunk.
Serving Suggestions
Pair the soup with a slice of crusty bread or a simple green salad for a complete meal.
Storing & Freezing
Let leftovers cool, then portion into containers and refrigerate for up to 4 days. The soup also freezes well for up to 3 months.
Nutrition Information
Each serving contains about 210 calories, 4 g fat, 36 g carbohydrates, and 10 g protein.
Save This soup is one-pot comfort at its best. Something delicious and healthy to warm you up, no matter how grey the weather turns.
Recipe FAQs
- → What types of lentils work best?
Brown or green lentils hold their shape well and complement the winter vegetables nicely.
- → Can I substitute the kale with other greens?
Yes, spinach or collard greens can be used as alternatives for similar texture and flavor.
- → How long should the soup simmer?
Simmering for 25–30 minutes allows lentils and vegetables to become tender without overcooking.
- → What spices enhance the flavor?
Thyme, cumin, smoked paprika, and black pepper add warmth and depth to the dish.
- → Is it possible to make this soup spicier?
Adding a pinch of chili flakes with the spices brings a subtle heat to the blend.
- → How can I add richness to the soup?
Stirring in a tablespoon of olive oil before serving adds a smooth, rich finish.