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!