Slow-Simmered Lentil and Root Vegetable Soup
A nourishing soup packed with protein-rich lentils and a colorful array of root vegetables, simmered to perfection for a wholesome meal. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs rinsed brown lentils, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 1 cup, rinsed brown lentils
- 1 tbsp olive oil
- 1 large, diced yellow onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1 cup, diced potatoes
- 1 cup, diced parsnips
- 1 tsp dried thyme
- 1 bay leaves
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 8 minutes until vegetables are softened and onions are translucent.
- Step 2: Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Stir in rinsed lentils, vegetable broth, diced potatoes, diced parsnips, thyme, and bay leaves. Bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 35 minutes, or until lentils and vegetables are tender.
- Step 5: Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lentil and Root Vegetable Soup take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered 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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered 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 Slow-Simmered 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.
Is Slow-Simmered Lentil and Root Vegetable 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
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
