Winter Lentil Vegetable Soup with Potatoes and Greens Recipe

Name: Winter Lentil Vegetable Soup with Potatoes and Greens Recipe
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp. (30 ml) olive oil; 1 medium yellow onion, about 8 oz. (225 g), chopped; 2 medium carrots, about 6 oz. (170 g), chopped; 2 celery stalks, about 4 oz. (115 g), chopped; 3 garlic cloves, minced; 1½ cups (300 g) brown or green lentils, rinsed and picked over; 1 medium Yukon gold potato, about 8 oz. (225 g), diced; 1 can diced tomatoes, 14.5 oz. (411 g); 6 cups (1.4 L) low-sodium vegetable broth; 1 tsp. dried thyme; 1 tsp. ground cumin; ½ tsp. smoked paprika; 1 bay leaf; ¾ tsp. sea salt, plus more to taste; ¼ tsp. black pepper; 3 cups (90 g) chopped kale, spinach, or Swiss chard; 1 tbsp. (15 ml) fresh lemon juice; ¼ cup (10 g) chopped fresh parsley; Extra black pepper; Lemon wedges; Crusty bread or toast, optional

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Winter Lentil Vegetable Soup with Potatoes and Greens | Vegan Soup Recipe

This lentil soup is a practical cold-weather recipe with brown lentils, carrots, potatoes, tomatoes, and greens simmered into a hearty bowl. It is simple, filling, and easy to make ahead for lunches or quick dinners during a busy month.

Yield: 6 servings | Time: About 50 minutes

Ingredients

For the Soup

2 tbsp. (30 ml) olive oil
1 medium yellow onion, about 8 oz. (225 g), chopped
2 medium carrots, about 6 oz. (170 g), chopped
2 celery stalks, about 4 oz. (115 g), chopped
3 garlic cloves, minced
1½ cups (300 g) brown or green lentils, rinsed and picked over
1 medium Yukon gold potato, about 8 oz. (225 g), diced
1 can diced tomatoes, 14.5 oz. (411 g)
6 cups (1.4 L) low-sodium vegetable broth
1 tsp. dried thyme
1 tsp. ground cumin
½ tsp. smoked paprika
1 bay leaf
¾ tsp. sea salt, plus more to taste
¼ tsp. black pepper
3 cups (90 g) chopped kale, spinach, or Swiss chard
1 tbsp. (15 ml) fresh lemon juice

For Serving

¼ cup (10 g) chopped fresh parsley
Extra black pepper
Lemon wedges
Crusty bread or toast, optional

Directions

Warm the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for 30 seconds, just until fragrant.
Stir in the lentils, potato, diced tomatoes, vegetable broth, thyme, cumin, smoked paprika, bay leaf, sea salt, and black pepper.
Bring the soup to a boil, then reduce the heat to medium-low. Cover partially and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender.
Remove the bay leaf. For a thicker soup, lightly mash some of the lentils and potatoes against the side of the pot with a spoon.
Stir in the chopped greens and cook for 3 to 5 minutes, until wilted and tender.
Stir in the lemon juice, then taste and adjust the sea salt, black pepper, or lemon juice as needed.
Ladle the soup into bowls.
Serve with chopped parsley, extra black pepper, lemon wedges, and crusty bread or toast, if desired.

Make It Yours

Keep the lentil base and adjust the vegetables with what you have.

Add chopped cabbage, parsnips, sweet potato, butternut squash, mushrooms, or cauliflower in place of some of the potatoes or carrots.
Use spinach for a softer finish, kale for more texture, or Swiss chard if you want a mild green that cooks quickly.
For a thicker, stew-like soup, reduce the broth by 1 cup (240 ml). For more brightness, add extra lemon juice or a splash of apple cider vinegar just before serving.