Veggie Lentil Soup Recipe

Veggie loaded lentil soup in a white bowl.

4.74 from 60 votes

A steaming bowl of Veggie Lentil Soup is all you need when the days get colder. It’s hearty, satisfying, and full of wholesome goodness for your family to enjoy.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Soup

Cuisine: American

Servings: servings

Calories: 525kcal

Author: Andrea

Equipment

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 herbes 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 the heat to medium-high, and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce the heat and simmer uncovered for 30 minutes.
Add the butternut squash, potatoes, and celery root. Simmer for an additional 30 minutes, or until the vegetables, peas, and lentils are tender.
Place 4 cups of soup in a blender with 1/4 cup of olive oil. Pulse until smooth and creamy. Pour the blended mixture back into the pot and stir to combine. Add the chopped kale, parsley, and Parmesan. Simmer for an additional 5–8 minutes.
Remove from the heat and allow the soup to rest for 5 minutes before serving.

Notes

Cheese is totally optional, but delicious!

To STORE, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, FREEZE in portion-sized containers for up to 3 months.

REHEAT in a pot on the stove over medium heat or in the microwave until hot, stirring occasionally.

Nutrition