Veggie Loaded Lentil Soup Recipe
This veggie loaded lentil soup is both flavorful and filling. It's the perfect light, yet hearty, recipe to make all winter long.
Servings: 6 servings
Calories: 533kcal
Ingredients
- 2 tbsp olive oil
- 2 cup carrots julienned, (about 1 1/2 inches long)
- 1 cup celery diced
- 3/4 cup onion diced
- 8 cloves garlic minced
- 10 cup low-sodium chicken broth OR vegetable stock
- 1 tbsp herbs de provence
- 1 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1 sprig rosemary
- 2 tsp white vinegar or red wine vinegar
- 1/2 cup yellow split peas
- 1/2 cup green split peas
- 1 cup green lentils
- 2 cup butternut squash cubed
- 1 cup potatoes cubed
- 1 cup celery root cubed
- 1/4 cup olive oil
- 2 cup kale chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup parmesan cheese grated or shaved, optional
Instructions
- 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.
- 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 1/4 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.
Notes
- Cheese is totally optional but delicious!
Nutrition
Serving: 6g | Calories: 533kcal | Carbohydrates: 68g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 858mg | Potassium: 1705mg | Fiber: 23g | Sugar: 9g | Vitamin A: 14772IU | Vitamin C: 57mg | Calcium: 221mg | Iron: 7mg