As winter’s chill sets in and the days grow shorter, there’s something so satisfying about a steaming bowl of soup. Enter my Hearty Veggie Loaded Lentil Soup, a deliciously thick and creamy dish that brings warmth and comfort on the coldest of days. This plant-based delight is not just easy to prepare, but it also boasts a treasure trove of nutrients, making it a perfect high-fiber choice for both busy weeknights and cozy weekends. Packed with vibrant veggies and protein-rich lentils, each bowl feels like a nourishing hug. A swirl of fresh herbs elevates the flavor, while optional toppings like Parmesan cheese or nutritional yeast cater to your taste buds. Are you ready to cozy up with a hearty bowl that transforms simple ingredients into a wellness wonder? Let’s dive into this delicious recipe together!
Why Is This Soup So Irresistible?
Comforting Warmth: Each spoonful of this Veggie Loaded Lentil Soup offers a soothing embrace, perfect for chilly evenings.
Nutrient-Packed Goodness: Bursting with fiber and protein, it keeps you satisfied and energized, making it a fantastic option for vegetarians and health-conscious eaters alike.
Versatile Ingredients: Feel free to swap in seasonal veggies or your favorite legumes for a personalized touch; kale can easily be replaced with spinach, and sweet potatoes can stand in for butternut squash.
Quick and Easy: With simple steps and minimal prep time, this recipe is ideal for busy weeknights when you still want a wholesome meal.
Crowd-Pleasing Flavor: Complimented by rich herbs and optional garnishes like Parmesan or nutritional yeast, everyone at the table will love it! For similar cozy recipes, try this Roasted Veggie Pasta or Garlic Tomato Soup.
Veggie Loaded Lentil Soup Ingredients
For the Base
- Olive oil – Adds healthy fat and richness; it’s optional if using vegetable broth.
- Onion – Enhances overall flavor; yellow onions work best, but shallots are a great alternative.
- Garlic – Infuses aromatic nuances; fresh garlic is recommended for the best flavor.
- Low-sodium chicken broth/vegetable stock – Forms the soup base; ensure it’s vegetarian-friendly if needed.
- Herbes de Provence – Adds a mix of aromatic flavors; Italian seasoning can be a delightful substitute.
For the Vegetables
- Carrots – Provide natural sweetness and texture; parsnips can be swapped for a unique twist.
- Celery – Contributes flavor and crunch; celery root brings a richer taste if preferred.
- Butternut squash – Adds sweetness and creaminess; sweet potatoes are a lovely alternative.
- Potatoes – Ensure hearty texture; Yukon gold or russet potatoes can be used interchangeably.
- Kale – Brings nutritional value and a splash of color; feel free to replace it with spinach.
For Seasoning & Texture
- Paprika – Provides depth and slight smokiness; smoked paprika can enhance this even more.
- Kosher sea salt – Elevates flavor; remember to adjust according to your broth’s saltiness.
- Ground black pepper – Introduces mild heat; white pepper can be swapped for a less visible option.
- Rosemary – Delivers a robust herbal flavor; thyme can work well here too.
For the Protein
- Yellow/green split peas – Adds thickness and protein; feel free to use lentils for a different texture.
- Green lentils – The base for ample protein and heartiness; brown lentils are also a good fit.
For Garnishing
- Fresh parsley – For a burst of freshness; cilantro can be an alternative.
- Parmesan cheese – Optional for richness and flavor; nutritional yeast is a great vegan alternative.
This Veggie Loaded Lentil Soup is not only nourishing but also customizable, making it the perfect canvas for your culinary creativity! Enjoy the delightful mingling of flavors as they transform into a hearty dish that warms both the body and soul.
Step‑by‑Step Instructions for Veggie Loaded Lentil Soup
Step 1: Sauté Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add chopped carrots, celery, and onion, sautéing for about 3–4 minutes until the vegetables begin to soften and the onion is translucent. Stir in minced garlic and cook for an additional minute, allowing the fragrant aroma to fill your kitchen.
Step 2: Simmer Soup Base
Pour in 6 cups of low-sodium chicken broth or vegetable stock, increasing the heat to medium-high. Bring the mixture to a rolling boil, then stir in your choice of herbes de Provence, kosher salt, ground black pepper, paprika, and white/red wine vinegar. Add the yellow/green split peas and green lentils before reducing the heat to low, covering the pot, and simmer for 30 minutes.
Step 3: Add Vegetables
After 30 minutes, gently stir in the diced butternut squash, potatoes, and celery root into the pot. Let the soup simmer uncovered for another 30 minutes, or until all the vegetables are tender and the lentils have fully cooked, creating a hearty texture for your Veggie Loaded Lentil Soup.
Step 4: Blend for Creaminess
Once tender, carefully remove about 4 cups of the soup from the pot and transfer it to a blender. Blend until smooth, adding a swirl of olive oil for richness. Return this creamy mixture back to the main pot, stirring to combine, and then incorporate chopped kale, fresh parsley, and Parmesan cheese if desired. Simmer for an additional 5–8 minutes to meld the flavors.
Step 5: Serve and Enjoy
After letting the soup sit for about 5 minutes to cool slightly, ladle it into bowls. Enjoy your hearty Veggie Loaded Lentil Soup alongside a loaf of crusty bread or warm dinner rolls, relishing the comforting warmth and wholesome flavors.
How to Store and Freeze Veggie Loaded Lentil Soup
Fridge: Store the soup in an airtight container for up to 4 days. Allow it to cool completely before sealing to preserve flavor and freshness.
Freezer: Freeze the soup for up to 6 months in a freezer-safe container, leaving enough room for expansion. Label with the date for easy tracking!
Reheating: Thaw in the fridge overnight for best results. Reheat gently on the stove over medium heat, adding a splash of broth or water to restore creaminess if needed.
Portioning: Consider freezing in smaller portions for quick, easy meals. Perfect for those busy days when you crave a nutritious warm bowl!
Expert Tips for Veggie Loaded Lentil Soup
- Chop Evenly: Aim for uniform vegetable sizes to ensure even cooking, enhancing the overall texture of your Veggie Loaded Lentil Soup.
- Blend for Creaminess: Blending part of the soup creates that velvety texture without dairy; it’s a game-changer for flavor and consistency.
- Use Fresh Ingredients: Fresh vegetables and herbs will elevate the dish; dried herbs are convenient but may lack that vibrant flavor punch.
- Taste as You Go: Adjust seasonings during cooking to suit your palate. Remember, the soup can be seasoned differently based on your broth’s saltiness.
- Resting Time: Allow the soup to sit for a few minutes before serving; this helps the flavors deepen and meld together beautifully.
Veggie Loaded Lentil Soup Variations
Feel free to get creative with this Veggie Loaded Lentil Soup and make it your own with these tasty twists!
- Leafy Greens: Swap kale for spinach or Swiss chard for a milder flavor and a vibrant green hue.
- Different Legumes: Incorporate chickpeas or black beans to introduce exciting textures and increase protein diversity.
- Seasonal Veggies: Mix in fresh peas, corn, or zucchini for a colorful seasonal flair that brightens up the dish.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to ramp up the heat if you love a spicy bowl.
- Creamy Variation: For a richer texture, add a dollop of coconut cream or cashew cream when blending the soup.
- Herbal Boost: Enhance flavor with freshly chopped dill or basil instead of parsley for a unique herbal note.
- Smoky Depth: Substitute smoked paprika for regular paprika to infuse your soup with a delightful smoky essence.
This soup is not only customizable, but it also pairs wonderfully with dishes like French Onion Soup and Garlic Tomato Soup, making it a versatile option for any meal. Enjoy experimenting and discovering your perfect combination!
What to Serve with Hearty Veggie Loaded Lentil Soup
Cozy up to a full, satisfying meal that perfectly complements the warmth and richness of a beautiful soup.
- Crusty Artisan Bread: Its chewy texture and crispy crust make it a perfect companion for dipping into the creamy soup.
- Warm Dinner Rolls: Soft and buttery, these rolls are perfect for soaking up the delightful flavors of the soup.
- Simple Green Salad: A light and fresh salad balances the hearty lentils, offering a refreshing crunch with a zesty vinaigrette.
- Quinoa Salad: Nutty quinoa adds another layer of protein and texture, enhancing your meal with a nutritious boost.
- Roasted Veggies: Seasoned veggies caramelized in the oven bring out their natural sweetness, creating a delicious contrast.
- Apple Crisp: The sweet, spiced flavor of warm apple crisp makes for a comforting finish to your meal, perfect for cold nights.
- Herbal Iced Tea: A refreshing herbal iced tea acts as a palate cleanser, subtly complementing the depth of flavors in the soup.
- Red Wine: A light-bodied red wine enhances the earthy notes of the lentils while adding a touch of sophistication to your dinner.
- Lemon Sorbet: For dessert, a zesty lemon sorbet provides a light, refreshing end, cleansing the palate after a hearty meal.
Make Ahead Options
This Hearty Veggie Loaded Lentil Soup is a fantastic choice for meal prep! You can chop all your vegetables—carrots, celery, butternut squash, and potatoes—up to 24 hours in advance and store them in the refrigerator, ensuring they remain fresh and crisp. Additionally, the lentils and split peas can be measured out and stored in an airtight container for up to 3 days. When you’re ready to enjoy your soup, simply sauté the prepped vegetables in olive oil, add the broth, and follow the remaining steps as usual. This way, you’ll have a cozy, homemade meal in no time, just as delicious as if it were made fresh!
Veggie Loaded Lentil Soup Recipe FAQs
What kind of vegetables should I use for this soup?
Absolutely! For this Veggie Loaded Lentil Soup, I recommend using fresh, seasonal vegetables for the best flavor. Carrots, celery, and butternut squash are fantastic choices, but feel free to swap with parsnips, zucchini, or even sweet potatoes to suit your taste. Just remember, the fresher the veggies, the more vibrant and delicious your soup will be!
How should I store leftover Veggie Loaded Lentil Soup?
Very easily! Store the soup in an airtight container in the refrigerator for up to 4 days. Ensure that it cools completely before sealing to maintain its delicious flavor and texture. If you’re planning to keep it longer, freezing is a great option!
Can I freeze Veggie Loaded Lentil Soup?
Of course! This soup freezes wonderfully. You can store it in a freezer-safe container for up to 6 months. Just make sure to leave some space at the top for expansion. When you’re ready to enjoy it, thaw it overnight in the refrigerator, and then reheat on the stove over medium heat, adding a splash of broth if needed to regain creaminess.
What if my soup is too thick after cooking?
Don’t worry! If your Veggie Loaded Lentil Soup turns out thicker than you’d like, simply stir in a bit of broth or water until you’ve reached your desired consistency. You can about add 1/4 cup at a time, giving it a good stir in between. This way, you can control the thickness to your liking without losing any of that delicious flavor!
Is this soup suitable for people with allergies?
Absolutely! This Veggie Loaded Lentil Soup is naturally vegetarian and can easily be made gluten-free by ensuring the vegetable stock you use is certified gluten-free. Just be cautious with any toppings like Parmesan cheese if lactose intolerance is a concern; nutritional yeast is a great dairy-free alternative that adds a cheesy flavor without allergens!
What types of lentils are best for this recipe?
For this recipe, green or brown lentils are my top choice as they hold their shape beautifully while providing a hefty dose of protein and fiber. If you use red lentils, they’ll cook faster but will break down and create a thicker broth. Experiment with different types based on your texture preference!
Cozy Up with Hearty Veggie Loaded Lentil Soup Delight
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add chopped carrots, celery, and onion, sautéing for about 3–4 minutes until the vegetables begin to soften and the onion is translucent. Stir in minced garlic and cook for an additional minute.
- Pour in 6 cups of low-sodium chicken broth or vegetable stock, increase the heat to medium-high. Bring to a rolling boil, then stir in herbes de Provence, kosher salt, ground black pepper, paprika, and vinegar. Add yellow/green split peas and green lentils, reduce heat to low, cover, and simmer for 30 minutes.
- Gently stir in diced butternut squash, potatoes, and celery root into the pot. Let the soup simmer uncovered for another 30 minutes or until all vegetables are tender and lentils have fully cooked.
- Carefully remove about 4 cups of the soup from the pot and transfer it to a blender. Blend until smooth, adding a swirl of olive oil for richness. Return this creamy mixture back to the main pot, stirring to combine, then incorporate chopped kale and Parmesan cheese if desired.
- After letting the soup sit for about 5 minutes to cool slightly, ladle it into bowls. Enjoy your hearty Veggie Loaded Lentil Soup!
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