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A wooden board with a white bowl full of lentil soup with winter vegetables. There's chopped green kale sprinkled around the bowl with a slice of golden bread. You can see the carrots and turnips in the soup.

Winter Vegetable Lentil Soup

Winter vegetable lentil soup is an easy & healthy soup recipe made with green lentils, turnip & kale.  Vegan version listed in recipe below.
Course Soup
Cuisine American
Keyword healthyrecipes, lentilsoup, souprecipes, wintersoup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 140kcal
Author Wine a Little Cook A Lot


  • 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
  • 1 tsp dried thyme
  • 1 tbsp lemon juice about 1/2 lemon
  • 1 parmesan cheese rind optional
  • 4 cups (32 oz) vegetable stock
  • 3 cups water
  • ¼ cup dried split peas
  • ½ cup dried lentils
  • 4 cups kale thick stems removed and roughly chopped, or spinach/swiss chard
  • ½ cup grated parmesan cheese or vegan cheese


  • Heat olive oil over medium heat in large stock pan or dutch oven.  Add onion, turnips, parsnips, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally until vegetables are softened, about 7-9 minutes.
  • Add bay leaf, rosemary, thyme, lemon juice, cheese rind, vegetable stock and water. Stir, turn heat to medium high and bring to a boil.
  • Stir in lentils and peas. Turn down to low heat, cover and simmer 25-30 minutes or until lentils and peas are softened.
  • Discard the bay leaf and cheese rind.  Remove about 1 cup of the mixture and place in a small bowl or large cup. Using your hand/immersion blender, puree until creamy.  Add back to pot and mix to combine.  (Alternatively, you can also do this in a regular blender).
  • Add in chopped kale, stir and cook another 3-4 minutes until wilted. Stir in Parmesan cheese.


*For vegan version omit Parmesan Cheese.
*To freeze, store in airtight container.
*Soup will keep up to 1 week in the refrigerator.


Serving: 1.5cups | Calories: 140kcal | Carbohydrates: 15.64g | Protein: 4.65g | Fat: 7.14g | Polyunsaturated Fat: 0.73g | Monounsaturated Fat: 4.18g | Cholesterol: 5mg | Sodium: 560mg | Potassium: 316mg | Fiber: 3.8g | Sugar: 5.68g | Vitamin A: 3695IU | Vitamin C: 19.3mg | Calcium: 110mg | Iron: 1.23mg