Go Back
–+ servings
Veggie Lentil Soup

Savory Veggie Lentil Soup to Warm Your Soul on Chilly Days

This Veggie Lentil Soup is a nutritious and comforting dish perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 1 hour 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or avocado oil for a different flavor
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 1 medium Onion diced, yellow or red
  • 3 cloves Garlic minced
For the Broth
  • 6 cups Low-Sodium Chicken Broth or Vegetable Stock
  • 1 tablespoon Herbes de Provence or Italian seasoning
  • 1 teaspoon Kosher Sea Salt adjust to taste
  • 1 pinch Ground Black Pepper adjust to taste
  • 1 teaspoon Paprika optional
  • 1 teaspoon Rosemary or thyme
  • 2 tablespoons White or Red Wine Vinegar or lemon juice
For the Heartiness
  • 1 cup Yellow and Green Split Peas or red lentils
  • 1 cup Green Lentils or brown lentils
  • 2 cups Butternut Squash cubed
  • 2 medium Potatoes cubed
  • 1 cup Celery Root (Celeriac) cubed
For the Greens
  • 2 cups Kale chopped
  • 1 cup Fresh Parsley chopped
Optional Add-Ins
  • 1/2 cup Parmesan Cheese for garnish, optional

Equipment

  • large stock pot or Dutch oven

Method
 

Steps
  1. Heat the Base: In a large stock pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add diced celery, onion, and carrots, stirring until tender, about 3-4 minutes.
  2. Add Aromatics: Stir in minced garlic and sauté for another minute until fragrant.
  3. Pour in the Broth: Add 6 cups of broth, 1 tablespoon of Herbes de Provence, 1 teaspoon of kosher salt, and black pepper. Bring to a boil and then reduce to a simmer for 30 minutes.
  4. Incorporate the Lentils and Peas: Add split peas, green lentils, 2 tablespoons of vinegar, and paprika. Simmer for another 30 minutes.
  5. Add the Heartier Veggies: Stir in butternut squash, potatoes, and celery root. Cook until tender, about 30 minutes.
  6. Blend for Creaminess: Blend 4 cups of soup with ¼ cup olive oil until smooth, then stir back into the pot with kale and parsley. Simmer for an additional 5-8 minutes.
  7. Rest and Serve: Let the soup rest for 5 minutes before serving. Garnish with Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 14gSugar: 4gVitamin A: 900IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Simplify your prep by using pre-chopped vegetables and canned lentils if you're short on time.

Tried this recipe?

Let us know how it was!