Cozy Up with Hearty Veggie Loaded Lentil Soup Delight
Enjoy a warm, nourishing bowl of lentil soup packed with vegetables and aromatic herbs, perfect for comforting meals.
Ingredients
Oil
- 2 tablespoons Olive oil (Adds healthy fat and richness; it's optional if using vegetable broth.)
Vegetables
- 1 medium Onion (Enhances overall flavor; yellow onions work best.)
- 3 cloves Garlic (Fresh garlic is recommended for the best flavor.)
- 2 medium Carrots (Provide natural sweetness and texture.)
- 2 stalks Celery (Contributes flavor and crunch.)
- 2 cups Butternut squash (Adds sweetness and creaminess.)
- 2 medium Potatoes (Ensure hearty texture.)
Herbs & Spices
- 1 teaspoon Paprika (Provides depth and slight smokiness.)
- 1 teaspoon Kosher sea salt (Adjust according to your broth's saltiness.)
- 1 teaspoon Ground black pepper (Introduces mild heat.)
- 1 teaspoon Rosemary (Delivers a robust herbal flavor.)
Legumes
- 1 cup Yellow/green split peas (Adds thickness and protein.)
- 1 cup Green lentils (The base for ample protein and heartiness.)
Fresh herbs & cheese
- 1 bunch Fresh parsley (For a burst of freshness.)
- 1/2 cup Parmesan cheese (Optional for richness and flavor.)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant.
- Add chopped carrots, celery, diced potatoes, and butternut squash. Cook for 5-7 minutes.
- Pour in vegetable broth, add herbs and spices, then bring to a boil. Stir in split peas and lentils.
- Reduce heat and simmer for 30-40 minutes until vegetables and legumes are tender.
- Chop fresh parsley and stir into the soup. Optional: sprinkle with Parmesan cheese before serving.
Notes
For a creamier texture, blend a portion of the soup before serving.