Hearty Winter Soup with Lentils

Published: Feb 9, 2014 · Modified: Sep 16, 2024 by Ashley

This post may contain affiliate links, which won’t change your price but will share some commission.

Jump to Recipe·Print Recipe·Leave a Review

Boost your immune system with a colorful bowl of this hearty, veggie-packed soup. Can be made with chicken or vegetable soup base.

This winter has been the worst! I’m not even talking about all the snow storms, ice-covered cars, blizzards, sub-zero temperatures, etc.

I’m talking cooties. Big-time cooties. Invading my house constantly. My poor 2-year-old has been sick off and on since Thanksgiving… and so have my husband and I. Argh!!

So that means soup. Lots of soup. I’ve been making big batches of soup occasionally to try to help get extra vitamins into all of us, as well as to have leftovers to eat all week.

I made this soup a few weeks ago and am just now getting around to writing about it. It was a really nice combo of veggies, and it was hearty enough to fill us up after one bowl.

I used a chicken stock concentrate since chicken soup is so revered for its healing qualities, but you could definitely use a vegetable soup base if you want to keep this meat-free.

If you have a Parmesan rind hanging out, drop a small piece in the soup – it adds a nice salty richness that’s great in this soup.

Still hungry? You may also like...

Overhead view of 2 bowls of beef stew with bread and butter. — Grandpa Henderson’s Beef Stew

Overhead view of 2 bowls of curried pumpkin soup with cilantro leaves, sour cream, and a bottle of chili oil. — Curried Pumpkin Soup

Overhead shot of 2 bowls of spicy turkey three-bean chili with cornbread. — Spicy Turkey Three-Bean Chili

Bowl of Instant Pot Chicken, Bacon, and Potato Soup with a spoon. — Instant Pot Chicken, Bacon, and Potato Soup

Doing some online shopping? Check out my Amazon shop page for recommendations!

📖 Recipe

Hearty Winter Soup with Lentils

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 minutes
Yield: 6 Servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

Boost your immune system with a colorful bowl of this hearty, veggie-packed soup. Can be made with chicken or vegetable soup base.

Instructions

Heat oil in a large stockpot over moderate heat. Add onion, garlic, carrots, celery, and bell pepper and stir. Season with salt and pepper and stir until the veggies start to soften.
Add sweet potatoes, bay leaf, thyme, soup base, and water, and bring to a boil.
Add lentils and Parmesan rind and reduce heat. Simmer until sweet potatoes are fork-tender, about 20 minutes. Stir in spinach and continue to simmer for an additional 5 minutes.
Remove bay leaf, thyme sprigs, and Parmesan rind. Taste for seasoning and adjust if necessary.
Serve warm, preferably with some nice, crusty bread for soaking up all of the goodness.