A Cozy, Feel-Good Soup for Any Season
This veggie loaded lentil soup is one of those recipes I come back to again and again. It’s comforting without being heavy, deeply flavorful without needing fancy ingredients, and it always makes the kitchen smell incredible while it simmers. I first made a version of this on a cold afternoon when I had a drawer full of vegetables that needed using, and it instantly became a staple.
What I love most is how balanced it feels. You get the earthiness of lentils and split peas, the natural sweetness of squash and carrots, and that fresh lift from herbs and vinegar at the end. It’s the kind of soup that tastes even better the next day, which makes it perfect for meal prep or lazy weeknight dinners.
Ingredients You’ll Need for Veggie Loaded Lentil Soup
This soup relies on simple vegetables, legumes, and herbs, but together they create layers of flavor and texture.
Ingredients:
- 2 tablespoons olive oil
- 2 cups carrots, julienned
- 1 cup celery, diced
- 3/4 cup onion, diced
- 8 cloves garlic, minced
- 10 cups low-sodium chicken broth or vegetable stock
- 1 tablespoon herbes de Provence
- 1 1/2 teaspoons kosher sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 sprig rosemary
- 2 teaspoons white vinegar or red wine vinegar
- 1/2 cup yellow split peas
- 1/2 cup green split peas
- 1 cup green lentils
- 2 cups butternut squash, cubed
- 1 cup potatoes, cubed
- 1 cup celery root, cubed
- 1/4 cup olive oil
- 2 cups kale, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated or shaved, optional
Building Flavor from the Very First Step
Start by heating 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat. Add the carrots, celery, and onion, and sauté gently until they soften and the onions turn translucent. This usually takes about 6 to 8 minutes. You don’t want browning here—just slow softening to release their natural sweetness.
Add the minced garlic and stir for about 30 seconds, just until fragrant. You’ll notice the aroma immediately, and that’s your cue to move on before the garlic burns.
Simmering the Soup for Depth and Comfort
Pour in the broth and bring everything to a gentle boil. Add the herbes de Provence, salt, black pepper, paprika, rosemary sprig, vinegar, split peas, and lentils. Give it a good stir, then reduce the heat to a steady simmer.
Let the soup simmer uncovered. This allows the flavors to concentrate and the legumes to slowly soften. I usually let it go for about 25 to 30 minutes at this stage, stirring occasionally so nothing sticks to the bottom.
Next, add the cubed butternut squash, potatoes, and celery root. Continue simmering until all the vegetables and legumes are tender, another 20 to 25 minutes. The soup will thicken naturally as the split peas break down, creating a rich, hearty texture.
Blending for Creaminess Without Cream
Once everything is tender, remove the rosemary sprig. Transfer a portion of the soup—about 2 to 3 cups—to a blender. Add the 1/4 cup olive oil and blend until smooth and creamy.
Pour the blended soup back into the pot and stir well. This step gives the soup a velvety body without using any cream, and I love how it makes the broth feel richer while still staying light and wholesome.
Finishing Touches That Bring It All Together
Stir in the chopped kale and fresh parsley. Let the soup simmer for just a few more minutes until the kale wilts and turns a deep green. If you’re using Parmesan, add it now and stir gently until it melts into the soup.
Remove the pot from the heat and let the soup rest for about 5 to 10 minutes before serving. This short rest makes a noticeable difference—the flavors settle and taste more rounded.
How to Serve and Store Veggie Loaded Lentil Soup
I like serving this soup hot with crusty bread or a simple side salad. It’s filling enough to be a full meal, especially with a sprinkle of extra Parmesan on top.
For storage, let the soup cool completely, then transfer it to airtight containers. It keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. The texture actually improves after a day, making leftovers something to look forward to.
Easy Variations and Ingredient Swaps
This soup is incredibly flexible. You can swap kale for spinach or Swiss chard, use sweet potatoes instead of regular potatoes, or add a pinch of chili flakes if you like a bit of heat.
If you want a fully vegan version, simply skip the Parmesan or replace it with a dairy-free alternative or nutritional yeast. For extra protein, you can stir in cooked chickpeas near the end.
Nutrition Notes Worth Knowing
This veggie loaded lentil soup is packed with plant-based protein, fiber, and complex carbohydrates. Lentils and split peas help keep you full, while the variety of vegetables adds vitamins, minerals, and antioxidants. It’s naturally low in fat, especially if you control the amount of oil added during blending.
Veggie Loaded Lentil Soup FAQs
Can I make this soup in advance?
Yes, and it’s actually better the next day. The flavors deepen overnight, making it ideal for meal prep.
Do I need to soak the lentils or split peas first?
No soaking is needed. Just rinse them well before adding them to the pot.
What if my soup gets too thick?
Simply add a bit more broth or water while reheating until you reach your desired consistency.
Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then transfer everything except kale, parsley, and Parmesan to the slow cooker. Cook on low for 7–8 hours, blend a portion, then stir in the greens at the end.
This veggie loaded lentil soup is one of those recipes that feels nourishing in every sense. It’s warming, satisfying, and made from real ingredients you can feel good about—exactly the kind of meal I love sharing with family and friends.
