Easter Community Lentil Soup with Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, nourishing soup made with earthy lentils and seasonal root vegetables, perfect for sharing at community gatherings. This Mediterranean Easter recipe (vegetarian), ready in about 55 minutes, pairs brown lentils, carrots, and parsnips for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 2 medium carrots, diced
• 1 large parsnips, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 3-4 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
3. Step 3: Add 1 cup brown lentils, 2 diced medium carrots, 1 large diced parsnip, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp pepper. Stir to coat all ingredients in oil.
4. Step 4: Pour in 4 cups chicken broth, bring to a gentle simmer, and cover. Cook for 30 minutes until vegetables are tender.
5. Step 5: Remove bay leaf, then blend half the soup with an immersion blender until smooth for creaminess, leaving the rest chunky.