Winter Vegetable and Lentil Soup (classic)
Printed from Inclusive Kitchen — Winter Vegetable and Lentil Soup
As the chill of winter settles in, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment. This classic Winter Vegetable and Lentil Soup is a delightful blend of earthy lentils and vibrant seasonal vegetables, simmered to perfection. Each spoonful is a hug in a bowl, offering a rich tapestry of flavors that warms the soul and fills the belly.
Lentils have been a staple in various cuisines for thousands of years, dating back to ancient times in the Mediterranean and Middle East. They are not only nutritious but also incredibly versatile, making them a perfect base for soups. This recipe embraces the essence of winter, utilizing hearty vegetables like carrots, parsnips, and kale, which thrive in colder months. Plus, it’s a great way to use up any leftover root vegetables lurking in your fridge—no vegetable left behind!
The beauty of this soup lies in its simplicity. With just a handful of ingredients and a bit of patience, you can create a dish that is both satisfying and healthy. The lentils provide protein and fiber, while the vegetables add a burst of color and nutrients. And let’s not forget the herbs and spices that elevate the flavors—after all, a little seasoning goes a long way!
So, grab your favorite soup pot and let’s get cooking. This recipe is perfect for meal prep, as it stores well in the fridge and tastes even better the next day. Just be warned: you might find yourself making this soup on repeat all winter long. After all, who wouldn’t want to cozy up with a bowl of this deliciousness?
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 1 medium parsnip
- 3 cloves garlic
- 6 cups vegetable broth
- 1.5 cups dried lentils
- 2 cups kale
- 1 teaspoon thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by gathering your ingredients and equipment. You will need a large soup pot, a cutting board, and a sharp knife. This will help you chop the vegetables efficiently.
- Heat 2 tablespoons of olive oil in the large soup pot over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers, which indicates it's ready for sautéing.
- Add 1 large chopped onion to the pot and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent. This step builds the foundation of flavor for your soup.
- Next, add 2 medium chopped carrots and 1 medium chopped parsnip to the pot. Cook for an additional 5 minutes, stirring frequently, until the vegetables begin to soften.
- Stir in 3 minced garlic cloves and cook for another minute until fragrant. Garlic adds a wonderful aroma and depth to the soup.
- Pour in 6 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer.
- Add 1.5 cups of dried lentils, 1 teaspoon of thyme, and 1 bay leaf to the pot. Stir well to combine, and let the soup simmer for about 30 minutes, or until the lentils are tender.
- After 30 minutes, check the lentils for doneness. They should be soft but not mushy. If they need more time, continue simmering and check every 5 minutes.
- Once the lentils are cooked, stir in 2 cups of chopped kale. Cook for an additional 5 minutes until the kale is wilted and tender.
- Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and adjust the seasoning as needed, because a well-seasoned soup is a happy soup!
- Remove the bay leaf before serving. This is a crucial step; no one wants to bite into a bay leaf!
- Ladle the soup into bowls and serve hot. It pairs beautifully with crusty bread or a light salad for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will deepen and improve, making it even more delicious the next day.
- Enjoy your hearty Winter Vegetable and Lentil Soup, and remember: a warm bowl of soup is like a warm hug from the inside!
Nutrition (per serving)
- Calories: 280
- Carbs g: 45
- Protein g: 15
- Fat g: 6
- Sugar g: 5
