Slow-Simmered Root Vegetable and Lentil Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A nourishing bowl of seasonal vegetables and protein-rich lentils, gently simmered to blend earthy flavors. This american-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrot
• 2, peeled and diced parsnip
• 1 large, peeled and diced potato
• 3 cloves, minced garlic
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 2 cups, chopped kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large onion and cook for 5 minutes until translucent and softened.
2. Step 2: Stir in 2 diced carrots, 2 diced parsnips, and 1 diced potato, cooking for 5 minutes while stirring to coat vegetables in oil.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
4. Step 4: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 bay leaf, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
5. Step 5: Discard bay leaf. Stir in 2 cups chopped kale and simmer uncovered for 10 minutes until vegetables are tender and kale is wilted. Season with salt and pepper to taste.