Maple-Infused Root Vegetable Lentil Soup
A warming soup featuring roasted root vegetables and lentils simmered with maple syrup for a sweet, earthy depth, perfect for Minnesota winters. This vegetarian-inspired soups (vegetarian) ready in about 75 minutes pairs carrots, parsnips, potatoes 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
- 2 cups carrots
- 2 cups parsnips
- 2 cups potatoes
- 1/2 cup yellow onion
- 2 cloves garlic
- 1 cup brown lentils
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups diced carrots, 2 cups diced parsnips, and 2 cups diced potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes until tender and caramelized.
- Step 2: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, and cook for 3 minutes until fragrant. Stir in 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3: Add roasted vegetables to pot, bring to a simmer, and cook for 30 minutes until lentils are tender. Stir in 2 tablespoons pure maple syrup and simmer for 5 more minutes. Adjust salt and pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Infused Root Vegetable Lentil Soup take to make?
Total time is about 75 minutes (20 min prep + 55 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 Maple-Infused Root Vegetable Lentil 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 carrots from drying out.
Can I substitute ingredients in Maple-Infused Root Vegetable Lentil 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 Maple-Infused Root Vegetable Lentil Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Maple-Infused Root Vegetable Lentil Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
