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5 from 11 votes

Vegetable Soup with Lentils and Seasonal Greens

A delicious, hearty and rustic soup with vegetables simmered in a rich flavorful broth with wilted seasonal greens & lentils
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: dinner, healthy, soup, vegetarian
Servings: 6 servings
Calories: 239kcal
Author: Tricia


  • 3 tablespoons olive oil
  • 1 small sweet onion chopped
  • 4 cloves garlic minced
  • 1 small leek cleaned and sliced (white and light green parts only)
  • 2 stalks celery sliced
  • 4 medium carrots peeled and sliced
  • 1 cup butternut squash chopped into 1/2-inch cubes (*see notes)
  • ¾ cup French lentils rinsed and drained
  • 32 ounces low-sodium vegetable broth or stock
  • 14 ounce no-salt chopped canned tomatoes
  • 2 tablespoons tomato paste
  • 1 pound baby Bok Choy greens cut as a chiffonade, white parts added with the carrots and other vegetables (*see notes)
  • ½ cup fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon fresh ground black pepper


  • Drizzle the olive oil in a large soup pot or dutch oven with a heavy bottom. Heat on medium until hot. Add the chopped onion and sauté until softened. Add the garlic and sauté until fragrant about 1 minute.
  • Add the leeks, celery, carrots, butternut squash, white portions of the Bok Choy and the lentils. Stir gently to coat all vegetables in the olive oil then add the vegetable stock and chopped tomatoes. Season with a little salt and black pepper. Cover the pot with a lid and gently simmer for about 15 minutes.
  • Add the tomato paste, chopped greens, parsley and thyme. Heat until the greens are just tender.
  • Garnish with fresh parsley and black pepper. Serve with a hearty whole grain bread if desired.


  • Substitute rutabaga or turnips for the butternut squash.
  • Use any seasonal greens such as Swiss Chard, kale, Cabbage or spinach in place of the Bok Choy if desired.
  • Be sure to cut vegetables about the same size so they will all cook evenly.


Calories: 239kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 532mg | Fiber: 13g | Sugar: 8g | Vitamin A: 13700IU | Vitamin C: 63mg | Calcium: 181mg | Iron: 4mg