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 afternoon, letting the lentils and veggies simmer while the house filled with comforting aromas. The simple steps make it a regular favorite in our kitchen when everyone craves something cozy.
Ingredients
- Olive oil: 2 tbsp, for sautéing 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 (optional): 2 tbsp, chopped
- Lemon juice (optional): Juice of ½ lemon
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.
- Combine main 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, 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 5 more minutes until wilted.
- Finish and serve:
- Remove bay leaf. Adjust seasoning with more salt, pepper, or lemon juice if desired. Serve hot, garnished with fresh parsley if using.
Save My family always gathers around the table for this soup, dipping pieces of gluten-free bread and sharing stories. It has become our go-to for Sunday dinners in wintertime.
Required Tools
You will need a large soup pot, cutting board and knife, wooden spoon, and ladle to make this recipe.
Allergen Information
The soup is naturally free from common allergens, but always double-check packaged ingredients for traces of gluten if sensitive.
Nutritional Information (per serving)
Calories: 210, Total Fat: 4 g, Carbohydrates: 36 g, Protein: 10 g.
Save This soup is ideal for batch cooking—freeze leftovers for easy meals. Enjoy its versatility and warmth throughout the season.
Recipe Help
- → What type of lentils work best?
Brown or green lentils hold their shape well and absorb flavors, making them ideal for this hearty dish.
- → Can the kale be substituted?
Yes, spinach or collard greens can be used as alternatives to kale or Swiss chard for a similar leafy texture.
- → How can I adjust the spice level?
Adding a pinch of chili flakes during cooking provides a gentle heat without overpowering the dish.
- → Is it possible to make this in advance?
Absolutely, flavors deepen after resting. Refrigerate and reheat gently before serving to maintain texture.
- → What sides complement this dish?
Crusty bread or a simple grain like quinoa pairs wonderfully, balancing the hearty vegetables and lentils.