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.

This delicious, hearty Veggie Loaded Lentil Soup is packed full of flavor and one that will bring you back for seconds. Bread is perfect for soaking up that creamy goodness—I especially love Potato Rolls or Fluffy Dinner Rolls.

a veggie filled soup!

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. 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!

Veggie Loaded Lentil Soup can easily feed a crowd. 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 veggie loaded lentil soup a try.

Making Veggie Loaded Lentil Soup

SAUTE. 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, sauté until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.

SIMMER. 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.

Note. It may take 10-15 minute longer depending on your altitude.

BLEND. 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.

SERVE. Remove from the heat and allow to rest for 5 minutes before serving.

Recipe Tips

• Celery Root: If you are new to using celery root it looks like a roundish bulb a little bigger than an orange and can be found in your produce section. It is also known as celeriac and may be listed that way in your store. Choose one with the smoothest skin available because you will need to peel the skin before cubing it.
• Lentils: Rinse your lentils and drain in a colander before using them in this recipe.
• Spices: It is much easier to use the spice combination “herbs de provence”, but if you don’t have that on hand and would like to combine your own similar spices you could mix together – 1 tbsp dried ground rosemary, 1 tbsp dried ground fennel, 1 tbsp dried summer savory, 1 tbsp dried thyme, 1 tbsp dried basil, 1 tbsp dried marjoram, 1 tbsp dried Italian parsley, ½ tbsp dried oregano, and ½ tbsp dried tarragon. You will need one tsp of this combination for this recipe.
• Shortcuts: To save time when making this veggie loaded lentil soup, you could use pre-shredded carrots, and even frozen diced potatoes and butternut squash. Substitute frozen diced sweet potatoes if you prefer.
• Blender: If you own an immersion blender you can remove the 4 cups of soup and blend them separately with that and then return them to the pot. Whatever works best for you!

Storing Info

This veggie loaded lentil soup is so delicious served as leftovers!

STORE covered in the fridge for a few days, or FREEZE for up to 6 months. If storing in the freezer be sure to keep it in an airtight container leaving some room at the top for expansion.

For more tasty and satisfying soups, try:

• Cheesy Cauliflower Soup
• Tomato Tortellini Soup
• Asparagus Soup
• Better Than Panera Broccoli Soup