Veggie Loaded Lentil Soup
Prep time
Cook time
Total time
This veggie loaded lentil soup is both flavorful and filling. It's the perfect light yet hearty recipe to make all winter long.
Yield: 6-8 servings
  • 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)
  1. 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.
  2. 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.
  3. Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
  4. 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.
  5. Remove from the heat and allow to rest for 5 minutes before serving.
-Cheese is totally optional but delicious!

Recipe source: inspired by Grace & Salt
Recipe by Life Made Simple at