Harvest Lentil & Root Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful, nutrient-packed soup featuring earthy lentils, sweet roasted root vegetables, and aromatic herbs, perfect for chilly evenings. This mediterranean-inspired vegetarian (gluten-free) ready in about 65 minutes pairs rinsed green lentils, medium, diced red onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, rinsed green lentils
• 2 medium, peeled and diced 1/2 inch carrots
• 1 medium, peeled and diced 1/2 inch parsnips
• 1 medium, diced red onion
• 3 cloves, minced garlic
• 4 cups low-sodium vegetable broth
• 4 thyme sprigs
• 2 bay leaves
• 2 cups, stems removed and chopped kale
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium diced peeled carrots, 1 medium diced peeled parsnips, and 1 medium diced red onion with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Spread on a baking sheet and roast for 25 minutes until caramelized and tender.
2. Step 2: While vegetables roast, heat a large pot over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 cup rinsed green lentils and cook for 1 minute to toast slightly.
3. Step 3: Pour in 4 cups low-sodium vegetable broth, add 4 thyme sprigs and 2 bay leaves, and bring to a gentle simmer. Reduce heat to low and cook for 20 minutes until lentils are tender but not mushy.
4. Step 4: Remove thyme and bay leaves from soup. Stir in roasted carrot-parsnip-onion mixture and 2 cups chopped kale. Simmer for 5 minutes until kale wilts and becomes tender.
5. Step 5: Stir in 1 tbsp lemon juice, then taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a drizzle of extra virgin olive oil.