Lentil Soup with Winter Vegetables comes with a seasonal twist. Green lentils, along with root vegetables like sweet parsnips, butternut squash, carrots, fresh rosemary, and some pantry staples, bring all the flavors of cold winter days together for a warm and comforting vegetarian meal. In my opinion, it’s the best lentil soup, just add crusty bread.

A large white bowl filled with lentil soup and vegetables

This is a wonderful, hearty soup that is also a healthy lentil soup, designed to warm you from the inside out. And, because of its quick cooking time, it could be dinner tonight.

Furthermore, it will fill you up while providing an ample serving of vegetables, plant-based protein, along with flavor-boosting fresh herbs and Parmesan cheese.

This is one of those healthy soup recipes that it is so versatile in that you can use any vegetables you have in the fridge that you need to use up and this is why I make it so much.

Made in a similar way to my Sicilian Lentil Pasta, they both could be year-round meals by adjusting the vegetables according to season.

I make this vegetable lentil soup recipe a lot and this recipe really could not be easier to make since it is a one pan meal. I like to meal prep for the week by making a large batch and eating it all week. 

It’s simply a matter of heating olive oil in a Dutch oven or large soup pot over medium heat, softening the leek (you can also use yellow onion), then adding garlic cloves, rosemary, fresh veggies and tomato paste for depth of flavor. The remaining ingredients (lentils, stock/broth and bay leaf) are added and it’s done when the lentils are tender.

Best lentils for lentil soup

Green or brown lentils (French lentils) are best used for this soup as they hold their shape during cooking, whereas red lentils or yellow lentils break down too much.

Lentil soup flavor boost

What takes this soup flavor over the top is the garnish: freshly grated Parmesan cheese, which transforms it from a delicious soup to a fantastic Italian lentil soup.

The Parmesan adds a lovely, nutty, salty finish to the soup without overpowering it, allowing you to still taste the fresh rosemary and the vegetables. You can also use a Parmesan rind to flavor the soup as it cooks.

Chicken Stock/Chicken Broth or Vegetable Broth or Stock

I prefer using chicken stock since this lentil soup is not vegan, due to the inclusion of cheese. However, you can omit the cheese and use vegetable stock for an easy vegan version.

Optional additions

Green beans, sweet potatoes, baby spinach, hearty greens like kale, red pepper flakes for a spicy kick or curry powder.

Chef’s tip

You could easily turn this into a delicious lentil stew by reducing the amount of stock/broth.

If you’ve tried this Lentil Soup with Vegetables or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 6

Lentil Soup with Winter Vegetables

A colorful array of vegetables mixed into lentil soup

Green lentils, sweet parsnips, butternut squash, carrots along with fresh rosemary, bring all the flavors of the cold season together for warm and comforting vegetarian meal.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 tablespoons olive oil
  • 2 cups (6 ounces/170 grams) leek, chopped white and light green part
  • 2 garlic cloves, peeled and finely chopped
  • 1 cup (170 grams) parsnip, peeled and chopped
  • 2 cups (240 grams) butternut squash, peeled and diced
  • 1 cup (150 grams) carrot, peeled and chopped
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons fresh rosemary, chopped
  • 8 cups (1.9 ml) vegetable stock
  • 1 cup (198 grams) green or brown lentils
  • 1 bay leaf
  • 1 teaspoon salt, to taste
  • Grated Parmesan cheese * see note


  1. To a soup pan, add the olive oil over medium heat.  Add the leeks and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute, stirring.
  2. Add the the parsnips, butternut squash and carrot, tomato paste and rosemary. Mix well. 
  3. Add the vegetable stock, lentils and bay leaf. Bring to a simmer and cook for 20-25 minutes uncovered, until the lentils are tender. Taste for seasoning and add as much salt as you like to taste.
  4. Serve warm topped with grated Parmesan.


If you have a Parmesan rind, you can add to the soup while it cooks to add flavor.

Nutrition Information



Serving Size


Amount Per Serving Calories 217Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 730mgCarbohydrates 22gFiber 4gSugar 8gProtein 12g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.