Winter Vegetable Lentil Soup

8 servings
55 min

Winter vegetable lentil soup is an easy & healthy soup recipe made with green lentils, turnip & kale. (vegan version listed in recipe below.)

It’s soup season my friends!!!

Lentil soup, minestrone, tomato soup, French onion-oh my goodness I could eat soup every day in the winter (with a side of grilled cheese of course, who’s with me?)

This easy winter vegetable lentil soup is jam packed with lots of good-for-you vitamins and fiber, making it especially perfect for after those holiday carbs ;).

Packed with green lentils, split peas, carrots, turnips, parsnips, kale and Parmesan cheese it’s full of fiber, keeping you nice and full throughout the day.

Instead of using meat like a traditional lentil soup recipe, we’re developing our flavor from the winter vegetables and Parmesan cheese.

Of course, if you prefer a vegan variation you can simply omit the cheese or use a vegan friendly cheese substitute

Winter Vegetable Lentil Soup
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 3 tbsp olive oil
  • 1 yellow onion, diced
  • 1 turnip, peeled and cut into 1” cubes
  • 2 parsnips, peeled and diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp lemon juice, about 1/2 lemon
  • 1 parmesan cheese rind, optional
  • 4 cups (32 oz) vegetable stock
  • 3 cups water
  • ¼ cup dried split peas
  • ½ cup dried lentils
  • 4 cups kale, thick stems removed and roughly chopped, or spinach/swiss chard
  • ½ cup grated parmesan cheese or vegan cheese

Heat olive oil over medium heat in large stock pan or dutch oven.  Add onion, turnips, parsnips, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally until vegetables are softened, about 7-9 minutes.
Add bay leaf, rosemary, thyme, lemon juice, cheese rind, vegetable stock and water. Stir, turn heat to medium high and bring to a boil.
Stir in lentils and peas. Turn down to low heat, cover and simmer 25-30 minutes or until lentils and peas are softened.
Discard the bay leaf and cheese rind.  Remove about 1 cup of the mixture and place in a small bowl or large cup. Using your hand/immersion blender, puree until creamy.  Add back to pot and mix to combine.  (Alternatively, you can also do this in a regular blender).
Add in chopped kale, stir and cook another 3-4 minutes until wilted. Stir in Parmesan cheese.
  • *For vegan version omit Parmesan Cheese.
  • *To freeze, store in airtight container.
  • *Soup will keep up to 1 week in the refrigerator.
Wine a Little Cook a Lot
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