Hearty Root Vegetable & Lentil Soup
A hearty, warming plant-based soup featuring a medley of earthy root vegetables, protein-rich red lentils, and aromatic herbs, simmered to perfection in a savory vegetable broth.
For 6 servings
**Prep Vegetables:** Dice the onion, mince the garlic, and dice the carrots, parsnips, and celery into roughly 1/2-inch pieces. Rinse the red lentils thoroughly under cold water until the water runs clear.
**Sauté Aromatics:** Heat the rapeseed oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
**Add Root Vegetables:** Stir in the diced carrots, parsnips, and celery. Cook for 5-7 minutes, stirring occasionally, allowing them to soften slightly and release their flavors.
**Combine Main Ingredients:** Add the rinsed red lentils, canned diced tomatoes (undrained), vegetable broth, bay leaf, and dried thyme to the pot. Stir well to combine all ingredients.
**Simmer:** Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender and have broken down, and the root vegetables are soft. Stir occasionally to prevent sticking.
**Season and Finish:** Remove the bay leaf from the pot. Season the soup generously with salt and black pepper to taste. For a creamier texture, use an immersion blender to partially blend a portion of the soup, or leave it chunky for a heartier feel.
**Serve:** Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley before serving. Enjoy with crusty bread if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth of flavor, roast the diced carrots and parsnips with a drizzle of oil for 15-20 minutes at 400°F (200°C) before adding them to the soup.
- 2If you prefer a thicker soup, mash some of the lentils and vegetables against the side of the pot with a spoon, or use an immersion blender for a few pulses until desired consistency is reached.
- 3Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. It often tastes even better the next day as the flavors meld.
- 4To boost protein even further, consider adding a can of drained and rinsed chickpeas or cannellini beans along with the lentils.
Adapt it for your goals.
Spice It Up
Add a pinch of red pepper flakes or a dash of your favorite hot sauce during simmering for a warming kick.
Herb SwapHerb Swap
Experiment with other herbs like dried rosemary or sage instead of thyme, or add a sprig of fresh dill at the end for a different aromatic profile.
Greens BoostGreens Boost
Stir in a handful of fresh spinach or chopped kale during the last 5 minutes of cooking for added nutrients and color.
Why this is on our healthy list.
High in Fiber
Red lentils and root vegetables are excellent sources of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Rich in Vitamins & Minerals
Packed with essential nutrients including Vitamin A (from carrots), Vitamin C, Vitamin K, various B vitamins, and minerals like iron, potassium, and manganese.
Plant-Based Protein
Red lentils provide a significant amount of plant-based protein, making this a satisfying and complete meal that supports muscle health and overall body function for vegetarians and vegans.
Frequently asked questions
Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
