Save A hearty, nourishing soup packed with seasonal winter vegetables and protein-rich lentils, perfect for warming up on cold days.
I cooked this soup during a snowy weekend and was amazed at how it shooed away the chill. The aroma filled our kitchen and brought everyone in for a warm, wholesome meal.
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
- Sauté aromatics:
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add base vegetables:
- Add garlic, carrots, parsnips, celery, turnip, and sweet potato. Sauté for 5–6 minutes, stirring occasionally.
- Combine main ingredients:
- Stir in lentils, diced tomatoes (with juice), vegetable broth, bay leaf, thyme, cumin, smoked paprika, black pepper, and salt.
- Simmer:
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or 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 fresh parsley if using.
Save We gathered around the table with this stew and everyone savored the hearty flavors. It has quickly become our favorite during the chilly months.
Required Tools
Large soup pot, cutting board and knife, wooden spoon, ladle
Allergen Information
Contains no common allergens. If you are sensitive, check broth and canned tomatoes for possible traces of gluten or other allergens.
Nutritional Information
Per serving: 210 calories, 4 g total fat, 36 g carbohydrates, 10 g protein
Save This soup is even better the next day, as flavors deepen. Enjoy every warming spoonful!
Cooking Guide
- → What vegetables are ideal for this soup?
Root vegetables like carrots, parsnips, turnips, and sweet potatoes bring natural sweetness and texture, while kale or Swiss chard adds a leafy green element.
- → How do lentils affect the soup's nutrition?
Lentils provide a good source of plant-based protein and fiber, enhancing both the nourishment and satiety of the soup.
- → Can I use other greens instead of kale?
Yes, spinach or collard greens are excellent alternatives and will wilt nicely when added near the end of cooking.
- → What spices bring out the flavor in this soup?
Thyme, ground cumin, smoked paprika, and bay leaf contribute warm, earthy notes complementing the vegetables and lentils.
- → How can I adjust the soup's richness?
Stirring in a tablespoon of olive oil before serving adds a subtle richness and enhances mouthfeel.