Lentil & Root Veggie Soup

 

Lentil & Root Veggie Soup

 

A hearty, nourishing soup full of lentils and root greens. Perfect for a cozy meal, it’s full of fiber, vitamins, and warming flavors.

Ingredients (Serves four-6)

1 cup red or inexperienced lentils, rinsed

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

1 medium parsnip, diced

1 small celeriac (celery root), peeled and diced

2 medium potatoes, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika (optionally available)

half teaspoon turmeric

1/four teaspoon black pepper

Salt, to taste

6 cups vegetable broth (or water + bouillon)

1 can (14 oz.) diced tomatoes

1-2 tablespoons clean parsley or cilantro, chopped

Optional: a squeeze of lemon juice for brightness

Instructions

1. Sauté the aromatics

 Add the chopped onion and garlic, cooking until smooth and aromatic, about 3–4 minutes.

2. Add spices and root veggies

Add carrots, parsnip, celeriac, and potatoes, tossing to coat with the spices. Cook for 3–4 mins to carry out the flavors.

3. Add lentils, broth, and tomatoes

Add rinsed lentils, diced tomatoes, and vegetable broth. Stir nicely, carry to a boil, then lessen warmth to low. Simmer exposed for 25–30 minutes, till lentils and greens are gentle.

 4. Season and finish

Taste and alter salt and pepper. Add a squeeze of lemon juice if you want a brilliant, clean touch.

5. Serve

Ladle the soup into bowls, garnish with chopped parsley or cilantro. Serve with crusty bread or a facet salad for an entire meal.

Tips and Variations

Extra veggies: Add candy potato, turnip, or beetroot for coloration and wonder.

Creamy version: Blend 1/2 the soup with a hand blender for a thicker, stew-like texture.

Protein boost: Add cooked chickpeas or a handful of spinach near the end.

Storage: Keeps within the refrigerator for 3–4 days and freezes nicely.

This soup is straightforward, healthy, and bendy.