Vegetable Lentil Soup with a Boost
Vegetable Lentil Soup with a Boost

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: 1 hour
  • Prep: 5 minutes
  • Cook: 55 minutes

Nutrition Facts

Amount per serving:
Total Calories: 241
  • 187mg Sodium
  • 36g Carbs
  • 9g Fiber
  • 5g Fat
  • 0.5g Saturated Fat
  • 4g Sugars
  • 15g Protein
  • 54mg Calcium
  • 4mg Iron

Beat the winter blues with this cure-all soup! This simple lentil dish is not only comforting and delicious, it's high on protein and fiber yet low on calories.


  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, finely diced
  • 2 carrots, quartered and sliced into 1/2-inch triangles
  • 1 turnip, peeled and sliced into 1/2-inch pieces
  • 1 bay leaf
  • 8 cups low-sodium chicken or vegetable stock
  • 1 cup lentils, rinsed
  • 1/2 teaspoon sea salt
  • 1 cup thinly sliced lacinato kale (optional)



In a medium pot over medium-low heat, add olive oil and onion, and sauté until just tender, approximately 4 or 5 minutes. Add carrots, turnip, and bay leaf. Cook for 15 to 20 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften. Add 1/4 cup stock and scrape browned bits from the bottom of the pot. Add remaining stock and bring to a simmer. Stir in lentils and cook for another 30 to 40 minutes until soft. Season with salt to taste, and add kale to finish.

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