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Lentil Winter Vegetable Soup Recipe
Make hearty lentil winter vegetable soup in under an hour, packed with carrots, potatoes, kale and herbs for a warming vegan meal.
Cozy Winter Vegetable Soup with Lentils is a hearty, plant-forward dish that brings together protein-rich green or brown lentils with an array of cold-season vegetables such as carrots, celery, potatoes, and leafy greens in a gently seasoned tomato-vegetable broth. Fragrant aromatics—onion, garlic, and bay leaf—layer in depth of flavor, while dried herbs like thyme, rosemary, or oregano evoke classic winter comfort. The soup is simmered until the lentils turn tender and the vegetables soften into a rustic, stew-like consistency, making it substantial enough to serve as a standalone meal. Typically enjoyed during the colder months for lunch or dinner, it pairs well with crusty bread and provides a warming, nutrient-dense option for those seeking a satisfying vegan or vegetarian centerpiece.
Lentil Winter Vegetable Soup Recipe
Loaded with cost-friendly pantry staples, this soup is a meal-prep dream—one pot delivers several portions that freeze and reheat beautifully for busy weeknights. Thanks to its impressive fiber and iron profile, it’s a smart choice for post-workout recovery, and the recipe easily adapts to an Instant Pot or slow-cooker for hands-off cooking.
Prep Time
20 minutes
20 minutes
Cook Time
55 minutes
55 minutes
Total Time
75 minutes
75 minutes
Ingredients
Olive oil – 2 tbsp
- Yellow onion, diced – 1 large
- Carrots, sliced – 2 medium
- Celery stalks, sliced – 2 stalks
- Garlic cloves, minced – 3 cloves
- Russet or Yukon Gold potato, diced – 1 large
- Parsnip, diced – 1 medium
- Butternut squash, peeled and cubed – 2 cups (about ½ medium squash)
- Green or brown lentils, rinsed – 1 cup (dry)
- Crushed tomatoes (canned) – 1 can (14.5 oz)
- Tomato paste – 1 tbsp
- Vegetable broth (low-sodium) – 6 cups
- Dried thyme – 1 tsp
- Dried rosemary, crushed – ½ tsp
- Ground cumin – ½ tsp
- Bay leaf – 1 leaf
- Sea salt – 1 tsp (or to taste)
- Freshly ground black pepper – ½ tsp (or to taste)
- Baby spinach or kale, chopped – 2 cups packed (optional, stir in at the end)
- Fresh lemon juice – 1 tbsp (optional, for brightness)
- Fresh parsley, chopped – 2 tbsp (optional garnish)
- Red pepper flakes – ¼ tsp (optional, for gentle heat)
- Shredded Parmesan or vegan Parmesan – to taste (optional, for serving)
Method
Dice the onion
- Mince the garlic
- Dice the celery
- Dice the carrots
- Dice the parsnip
- Peel the rutabaga
- Dice the peeled rutabaga
- Peel the potato
- Dice the peeled potato
- Rinse the brown lentils under cold running water
- Drain the rinsed lentils
- Set a large soup pot over medium heat
- Pour olive oil into the pot
- Add the diced onion to the pot
- Cook the onion until it turns translucent
- Add the minced garlic to the pot
- Cook the garlic for one minute
- Add the diced celery to the pot
- Add the diced carrots to the pot
- Add the diced parsnip to the pot
- Add the diced rutabaga to the pot
- Add the diced potato to the pot
- Cook the vegetables for five minutes while stirring
- Stir tomato paste into the vegetables until they are coated
- Add the canned fire-roasted diced tomatoes to the pot
- Add the drained lentils to the pot
- Pour vegetable broth into the pot
- Add bay leaves to the pot
- Sprinkle dried rosemary over the soup
- Sprinkle dried thyme over the soup
- Sprinkle dried oregano over the soup
- Season the soup with kosher salt
- Season the soup with freshly ground black pepper
- Increase the heat and bring the soup to a boil
- Reduce the heat to maintain a gentle simmer
- Cover the pot with a lid that is slightly ajar
- Simmer the soup for thirty to forty minutes until the lentils and vegetables are tender
- Remove the bay leaves from the pot
- Stir chopped kale into the soup
- Cook the soup for five minutes until the kale wilts
- Squeeze fresh lemon juice into the soup
- Taste the soup and adjust seasoning if needed
- Ladle the soup into serving bowls
- Garnish each bowl with chopped parsley before serving
Nutrition (whole recipe)
Calories
1740 kcal Protein
75 g Fat
32 g Carbs
311 g Fiber
95 g Sugar
59 g
1740 kcal Protein
75 g Fat
32 g Carbs
311 g Fiber
95 g Sugar
59 g
Notes
Chef’s Note: Toast your lentils in the dry pot for 2 minutes before adding liquid—the brief roast deepens their nutty flavor and helps them keep a pleasant bite. For an extra hit of brightness, finish each bowl with a squeeze of lemon and a drizzle of good olive oil just before serving.
why this recipe
Brimming with earthy lentils, tender root vegetables, and fragrant herbs simmered to velvety perfection, this lentil winter vegetable soup recipe delivers comforting depth of flavor while packing a powerhouse of plant-based protein, fiber, and essential vitamins. Its balanced medley of sweet carrots, hearty potatoes, and savory aromatics creates a satisfying bowl that tastes slow-cooked yet comes together with weeknight ease, making it an ideal antidote to chilly evenings. What truly sets this soup apart is its ability to feel both wholesome and indulgent: a splash of tomato enriches the broth, a hint of rosemary lifts the wintery notes, and the lentils imbue a creamy texture without the need for cream. One pot yields generous portions that reheat beautifully, ensuring nourishing leftovers and a cozy kitchen aroma that lingers long after the last spoonful.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute red lentils for green or brown lentils, and how should I adjust the cooking time?
Yes—red lentils will work, but they soften much faster and break down into a creamy texture. Add them only during the last 15–20 minutes of simmering (instead of the full 30–40 minutes) and start checking for doneness after 12 minutes to prevent over-cooking.
Can I make this soup in an Instant Pot or slow cooker, and what adjustments are needed?
Yes—use the Instant Pot’s Sauté function for the onion, garlic, and veggies, then add the remaining ingredients, lock the lid, and pressure-cook on High for 10 minutes with a 10-minute natural release; stir in the greens and lemon juice after venting. For a slow cooker, combine everything except the greens and lemon (reduce broth by about 1 cup since there’s no evaporation) and cook 6–8 hours on Low or 3–4 hours on High, adding the greens and lemon during the final 15 minutes.
How should I store and reheat leftovers, and does this soup freeze well?
Let the soup cool, then store it in airtight containers in the refrigerator for up to 4–5 days; reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed. It also freezes beautifully—portion into freezer-safe containers or zip bags (leave a little headspace), freeze for up to 3 months, thaw overnight in the fridge, and rewarm as above.