Maple-Infused Root Vegetable Lentil Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A warming soup featuring roasted root vegetables and lentils simmered with maple syrup for a sweet, earthy depth, perfect for Minnesota winters. This soup recipe (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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.