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Overhead of lentil vegetable soup in black bowl

Hearty Vegetable & Lentil Soup

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x
  • Category: Soups
  • Method: Stovetop

Description

Feel free to customize with any vegetables you already have in your fridge!


Scale

Ingredients

  • 1 small turnip, diced
  • 1 small parsnip, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup green beans, sliced in half
  • 2 stalks celery
  • 2 carrots
  • 1 sweet potato
  • 1 1/2 cup fresh pumpkin or other squash, cubed
  • 1 large bunch of tuscan kale
  • 30 oz (2 cans) fire roasted tomatoes
  • 68 cups veggie broth
  • 1/4 cup fresh parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano
  • 1 tbsp fresh rosemary
  • 1 cup cooked lentils
  • 1 cup cooked pasta of choice
  • Salt & pepper to taste

Instructions

  1. In a large stock pan over medium heat, sauté diced onion, turnip, parsnip & minced garlic in about 2 tbsp olive oil until softened, stirring often.
  2. Meanwhile, cube/dice additional veggies. Add all other veggies (except kale) to the pan. Stir, and then add in veggie broth, roasted tomatoes, and herbs.
  3. Bring to a boil and then reduce heat to medium-low and let simmer for about 35-40 minutes, or until veggies are softened. When it’s almost ready, add in kale and simmer for additional 5 minutes to soften.
  4. Cook lentils and pasta separately.
  5. Taste and adjust spices as needed. Add lentils and pasta to a bowl and pour soup over. Enjoy!

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