Winter Vegetable and Lentil Soup (vegan)
Printed from Inclusive Kitchen — Winter Vegetable and Lentil Soup
As the chill of winter sets in, there’s nothing quite like a warm bowl of soup to soothe the soul. This vegan Winter Vegetable and Lentil Soup is a celebration of seasonal produce, featuring hearty vegetables like carrots, parsnips, and kale, all simmered together with protein-rich lentils. Each spoonful is not only nourishing but also bursting with flavor, making it the perfect antidote to a frosty day.
Historically, lentil soup has roots that stretch back thousands of years, with evidence of lentils being cultivated in the Middle East as far back as 8000 BC. This humble legume has been a staple in many cultures, prized for its nutritional value and versatility. In this recipe, we embrace the spirit of comfort food while keeping it entirely plant-based, ensuring that everyone can enjoy a warm bowl of goodness.
The beauty of this soup lies in its adaptability; feel free to swap in any winter vegetables you have on hand. Not only does this make it a great way to use up what’s in your fridge, but it also allows you to customize the flavors to your liking. Plus, it’s a fantastic way to sneak in some extra nutrients without anyone noticing—after all, who can resist a delicious soup? Just don’t be surprised if your family starts asking for seconds; it’s that good!
So grab your favorite soup pot and let’s get cooking! This recipe is straightforward and forgiving, making it perfect for both novice cooks and seasoned chefs. With a little patience and a few simple ingredients, you’ll have a warming bowl of soup that’s sure to become a winter staple in your home.
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 1 medium parsnip
- 4 cloves garlic
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 cup green lentils
- 2 cups kale
- 1 teaspoon thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by gathering all your ingredients and equipment. You will need a large pot or Dutch oven, a cutting board, and a sharp knife.
- Heat 2 tablespoons of olive oil in the large pot over medium heat. Once the oil is shimmering, add 1 chopped large onion and sauté for about 5 minutes until it becomes translucent.
- Next, add 2 medium chopped carrots and 1 medium chopped parsnip to the pot. Stir them in and cook for another 5 minutes, allowing the vegetables to soften.
- Add 4 minced garlic cloves to the pot and sauté for an additional minute. This will release the garlic's aroma, enhancing the soup's flavor.
- Pour in 6 cups of vegetable broth and 1 can of diced tomatoes (with their juices). Stir well to combine all the ingredients.
- Add 1 cup of rinsed green lentils, 1 teaspoon of dried thyme, and 1 bay leaf to the pot. These ingredients will add depth and earthiness to the soup.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the lentils are tender.
- After 30 minutes, add 2 cups of chopped kale to the pot. Stir it in and let the soup simmer for an additional 5 minutes until the kale is wilted.
- Season the soup with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and adjust the seasoning as needed; this is where you can make it your own.
- Once the soup is ready, remove the bay leaf and discard it. Ladle the soup into bowls and serve hot, perhaps with a slice of crusty bread.
- For an extra touch, consider garnishing with a sprinkle of fresh herbs or a drizzle of olive oil. It’s the little things that make a big difference!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup also freezes beautifully, so feel free to make a double batch.
Nutrition (per serving)
- Calories: 250
- Carbs g: 40
- Protein g: 12
- Fat g: 6
- Sugar g: 5
