Description
Veggie Lentil Soup is a hearty, wholesome, and comforting soup packed with lentils, split peas, vegetables, and herbs. It’s rich, nourishing, and perfect for cold days.
Ingredients
- 2 tbsp olive oil
- 2 cups carrots, julienned
- 1 cup celery, diced
- 3/4 cup onion, diced
- 8 cloves garlic, minced
- 10 cups low-sodium chicken broth or vegetable stock
- 1 tbsp herbes de Provence
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 sprig rosemary
- 2 tsp vinegar (white or red wine)
- 1/2 cup yellow split peas
- 1/2 cup green split peas
- 1 cup green lentils
- 2 cups butternut squash, cubed
- 1 cup potatoes, cubed
- 1 cup celery root, cubed
- 2 cups kale, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese (optional)
- 1/4 cup olive oil (for blending)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté carrots, celery, and onion for 3–4 minutes.
- Add garlic and cook until fragrant.
- Pour in broth and bring to a boil.
- Add herbs, seasoning, split peas, lentils, and vinegar.
- Reduce heat and simmer for 30 minutes.
- Add squash, potatoes, and celery root; simmer 30 more minutes.
- Blend part of the soup with olive oil until creamy, then return to pot.
- Add kale, parsley, and Parmesan; simmer 5–8 minutes.
- Rest 5 minutes before serving.
Notes
- Blend more soup for a thicker, creamier texture.
- Freeze in portions for up to 3 months.
- Parmesan is optional but adds richness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American