Vegetable Lentil Soup

A Protein-Packed, Hearty Comfort Soup

As the weather turns colder and the days stretch out longer, there’s nothing quite like a warm, hearty soup to bring comfort and nourishment. This simple yet satisfying Vegetable Lentil Soup is perfect for those chilly, snowy days when you’re craving something filling, flavorful, and full of plant-based protein. Packed with vegetables, brown lentils (a great source of plant-based protein!), and hearty russet potatoes, this soup is both nutritious and delicious.

This Vegetable Lentil Soup recipe, created by Liz Thomson of VA Foodie, is inspired by the fresh, seasonal produce she received in her Seasonal Roots box. Whether you’re seeking a wholesome vegetarian meal or simply a satisfying dish to enjoy with family and friends, this lentil soup is sure to become a go-to favorite. Visit our Partners page to learn more about some of the farmers we partner with this winter and discover the local, sustainable produce that makes dishes like this one so special.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 sprig fresh rosemary, stems removed and leaves chopped
• 2 teaspoons fresh thyme leaves, chopped
• ½ teaspoon salt
• 6 cups vegetable broth
• 1 cup brown lentils, rinsed
• 1 lb russet potatoes, peeled and chopped into 1-inch pieces
• 1 cup kale, destemmed and chopped
• Additional Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 10-12 minutes, stirring frequently, until the vegetables are softened.
2. Stir in the minced garlic, rosemary, thyme, and salt and continue to cook for 1 minute, stirring frequently.
3. Add the vegetable broth, lentils, and russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low. 
4. Simmer for 30-35 minutes, stirring occasionally, until the lentils and potatoes are tender.Stir in the chopped kale and cook for an additional 2-3 minutes, until the kale is wilted.
   Season the soup with additional salt and pepper to taste, if needed. 
5. Ladle into bowls and serve with rolls or rustic bread.