Lentil Soup with Winter Vegetables
A warm, comforting one-pot lentil soup with butternut squash, parsnips, carrots, and fresh rosemary. Simmered in a savory garlic broth and finished with freshly grated Parmesan, this healthy winter meal comes together easily in under 45 minutes.
Ingredients
- 2 tablespoons olive oil
- 2 cups (120 grams) leek cleaned and 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 (2 quarts / 4 pints) vegetable or chicken stock/broth
- 1 cup (198 grams) dried green or brown lentils rinsed
- 1 bay leaf
- 1 teaspoon salt or to taste
- Ground black pepper to taste
- Grated Parmesan cheese If you have a Parmesan rind, you can add to the soup while it cooks to add flavor.
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped leeks and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant, stirring constantly.
- Stir in the parsnips, butternut squash, carrots, tomato paste, and fresh rosemary. Mix well to coat the vegetables in the oil and aromatics.
- Add the vegetable stock, lentils, bay leaf, and Parmesan rind (if using). Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, or until the lentils and root vegetables are tender.
- Remove the bay leaf and Parmesan rind. Taste and season with salt and freshly ground black pepper as needed. Ladle into warm bowls and serve topped with freshly grated Parmesan cheese and crusty bread.
Video
Nutrition
Serving: 1 | Calories: 220kcal | Carbohydrates: 33g | Protein: 12g | Fat: 6g | Polyunsaturated Fat: 7g | Sodium: 650mg