Go Back
–+ servings
Veggie Lentil Soup

Hearty Veggie Lentil Soup for Cozy Nights In

This Veggie Lentil Soup is a comforting and nourishing dish, perfect for chilly nights, packed with vegetables and lentils.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Use extra virgin for enhanced flavor.
  • 2 medium Carrots Chopped.
  • 2 stalks Celery Diced.
  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.
For the Soup
  • 6 cups Low-Sodium Chicken Broth or Vegetable Stock
  • 2 teaspoons Herbes de Provence Can substitute with homemade mixture.
  • 1 teaspoon Kosher Sea Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Paprika Smoky varieties can be used.
  • 1 teaspoon Rosemary Fresh preferred.
  • 1 tablespoon White or Red Wine Vinegar Lemon juice is a good substitute.
For the Heartiness
  • 1 cup Yellow Split Peas Can substitute with green split peas.
  • 1 cup Green Lentils Replace with red lentils if preferred.
  • 2 cups Butternut Squash Diced.
  • 2 medium Potatoes Cubed.
  • 1 cup Celery Root Diced; can swap with turnips.
  • 2 cups Kale Chopped.
Final Touches
  • 1/4 cup Fresh Parsley Chopped.
  • 1/2 cup Parmesan Cheese Optional, can use nutritional yeast for vegan.

Equipment

  • large stock pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Sauté the Vegetables: Heat olive oil in a large stock pot over medium heat, add celery, onion, and carrots; sauté for 3–4 minutes until softened. Add garlic and cook for another minute.
  2. Add the Broth and Lentils: Pour in chicken broth or vegetable stock, bring to a boil. Add herbs de Provence, salt, pepper, paprika, vinegar, yellow split peas, and green lentils; reduce heat and simmer uncovered for 30 minutes.
  3. Incorporate the Heartier Ingredients: Add butternut squash, potatoes, and celery root. Simmer for another 30 minutes until everything is tender.
  4. Blend and Combine: Blend 4 cups of the soup until smooth; return it to the pot and stir everything together.
  5. Add the Final Touches: Stir in chopped kale, parsley, and Parmesan cheese. Simmer for an additional 5–8 minutes.
  6. Let it Rest: Remove from heat and let the soup rest for 5 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 47gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 800mgPotassium: 1000mgFiber: 12gSugar: 6gVitamin A: 8000IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Feel free to swap in any vegetables based on availability and personal taste preferences.

Tried this recipe?

Let us know how it was!