Healthy Winter Vegetable Lentil Soup
Healthy Winter Vegetable Lentil Soup is homemade comfort food for those chilly winter nights. Made with vegetables, lentils and white beans, it’s an easy vegetarian soup recipe packed with nutrition.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 3 tbsp Olive Oil
- 1 Yellow Onion diced
- 1 Turnip peeled and cut into 1” cubes
- 2 Parsnips peeled and diced
- 2 Carrots peeled and sliced
- 2 Celery Stalks sliced
- 2 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 Bay Leaf
- 1 tsp Dried Rosemary
- ¼ tsp Allspice
- 1 tbsp Lemon Juice or Apple Cider Vinegar
- 1 QT Vegetable Stock 4 cups
- 2 cups Water
- ¼ cup Dried Split Peas
- ½ cup Dried Lentils
- 1, 15 oz. can White Beans such as Northern or Cannelloni
- ½ cup Fresh Grated Parmesan Cheese omit for Vegan version
- 4 cups Kale thick stems removed and roughly chopped
Heat olive oil over medium heat in large stock pan or dutch oven. Add onion, turnips, parsnips, carrots, celery and garlic and saute until vegetables are softened, about 5 minutes. Season with salt and pepper.
Add bay leaf, rosemary, allspice and lemon juice and cook 2 minutes.
Add in vegetable stock and water. Turn to medium high heat and bring to a boil. Add peas, lentils and beans, turn to low heat, cover and simmer 30 minutes or until lentils and peas are soft.
Discard the bay leaf. Take about 1 cup of the mixture and with your hand blender/immersion blender, blend until creamy. Add back to pan and mix. (Alternatively, you can also do this in a regular blender, just be extra careful since it is hot liquid)
Add in chopped kale and Parmesan cheese (if using). Serve warm.
*For vegan version omit Parmesan Cheese.
*To freeze, store in airtight container.
*Soup will keep up to 1 week in the refrigerator.