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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.

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Hearty Winter Soup with Lentils

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.

Ingredients

Units Scale

2 tablespoons olive oil
1 small yellow onion, chopped (about 1 1/4 cups)
2 cloves garlic, minced
3 carrots, sliced (about 1 1/2 cups)
2 stalks celery, diced (about 3/4 cup)
1 red bell pepper, diced (about 1 1/4 cup)
Kosher salt and freshly cracked black pepper, to taste
1 dried bay leaf
3 sprigs fresh thyme
1 tablespoon chicken stock concentrate
6 cups water
2 cups sweet potatoes, chopped
1 cup French green lentils
Small piece Parmesan rind (about 2 inches square, optional)
2 cups baby spinach, lightly packed

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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.