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–+ servings
Close-up of a bowl of rich lentil soup with carrots, garnished with fresh parsley, perfect for Healthy Cozy January Dinners.

Lentil Soup with Root Vegetables

This recipe makes a hearty and simple lentil soup featuring root vegetables. It is suitable for a cold weather meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: General
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil
  • 1 large Onion, chopped
  • 2 stalks Celery, chopped
  • 2 medium Carrots, peeled and diced
  • 2 cloves Garlic, minced
  • 1 cup Brown or green lentils, rinsed
  • 1 large Parsnip, peeled and diced Optional root vegetable
  • 6 cups Vegetable broth Low sodium preferred
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1/4 teaspoon Black pepper Or to taste
  • 1/2 teaspoon Salt Or to taste
Finishing
  • 1 tablespoon Fresh parsley, chopped For garnish
  • 1 tablespoon Lemon juice Freshly squeezed

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the rinsed lentils, diced parsnip (if using), vegetable broth, thyme, rosemary, bay leaf, pepper, and salt.
  5. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 35 to 40 minutes, or until the lentils are tender and the vegetables are soft.
  6. Remove and discard the bay leaf.
  7. Stir in the fresh lemon juice. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 18gFat: 4gSaturated Fat: 0.5gSodium: 450mgPotassium: 900mgFiber: 17gSugar: 8gVitamin A: 5000IUVitamin C: 10mgCalcium: 60mgIron: 5mg

Notes

If you prefer a thicker soup, mash about one cup of the soup against the side of the pot with a spoon or use an immersion blender for a few pulses. This soup keeps well in the refrigerator for up to four days.

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