Veggie Loaded Lentil Soup
This veggie loaded lentil soup is both flavorful and filling. It’s the perfect light yet hearty recipe to make all winter long.
It’s no secret that I love soup! This is a great recipe to make all winter long. It’s loaded with veggies & legumes. It’s thick and creamy without any milk or cream. It’s hearty and filling without any meat. Plus it can easily feed a crowd. If you’re not a big fan of kale you can swap it out for spinach (we go back and forth between the two) and it tastes just as good!
You’ll start by prepping the root vegetables and butternut squash. This is probably the most time-consuming part of this recipe. Once they’re ready to go, sauté the onion, celery and carrots, then add the garlic (8 cloves is correct) and cook until it’s fragrant.
Pour in the chicken broth (or vegetable broth), turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for about 30 minutes. We want to give the peas and lentils a bit of a head start so they’re nice and tender at the end. Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender. FYI: it may take 10-15 minute longer depending on your altitude.
Next comes the the fun part. Place 4 cups of the soup in a blender (or food processor) with 1/4 cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Now you’ve got a chunky, creamy, hearty soup! Add the chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes. When the kale has wilted, remove the pot from heat and allow the soup to rest for 5 minutes before serving.
We served ours up with a few slices of our favorite homemade artisan bread. I mixed in some Italian herbs, parmesan cheese and sun-dried tomatoes to it, and WOW was it good! It went perfectly with the flavors in this soup! Next time you’re in the mood for a light yet filling soup, you’ve gotta give this one a try.
- 2 tbsp. olive oil
- 2 c. julienned carrots (about 1½ inches long)
- 1 c. diced celery
- ¾ c. diced onion
- 8 cloves minced garlic
- 10 c. low-sodium chicken broth or vegetable stock
- 1 tbsp. herbs de provence
- 1½ tsp. kosher sea salt
- ¼ tsp. ground black pepper
- ¼ tsp. paprika
- 1 sprig rosemary
- 2 tsp. white vinegar or red wine vinegar
- ½ c. yellow split peas
- ½ c. green split peas
- 1 c. green lentils
- 2 c. cubed butternut squash
- 1 c. cubed potatoes
- 1 c. cubed celery root
- ¼ c. olive oil
- 2 c. chopped kale
- ¼ c. chopped fresh parsley
- ¼ c. parmesan cheese, grated or shaved (optional)
- In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, saute until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
- Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
- Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.
- Remove from the heat and allow to rest for 5 minutes before serving.
Recipe source: inspired by Grace & Salt