Herb-Infused Lentil and Root Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored soup featuring earthy lentils and roasted root vegetables, enhanced with rosemary and thyme. This french-inspired soups ready in about 50 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 15 min Cook: 35 min Serves 4 French cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced parsnips, and cook for 10 minutes until vegetables begin to soften, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
  3. Step 3: Stir in 1 cup rinsed dried lentils, 4 cups vegetable broth, 1 tsp dried rosemary, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
  4. Step 4: Stir in 1 cup chopped spinach and cook for 2 more minutes until wilted. Season with salt and pepper to taste.

Frequently asked questions

How long does Herb-Infused Lentil and Root Vegetable Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Lentil and Root Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Herb-Infused Lentil and Root Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Lentil and Root Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Lentil and Root Vegetable Soup?

French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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