Vegetable Soup with Lentils and Seasonal Greens

5 from 16 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

Cook Time30

Total Time1 15

Course: Soup

Cuisine: American

Keyword: dinner, healthy, soup, vegetarian

Servings: servings

Calories: 239kcal

Author: Tricia

Ingredients

3 tablespoons olive oil
1 small sweet onion chopped
4 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon fresh thyme chopped
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)
1 pound baby Bok Choy greens cut as a chiffonade, white parts sliced and added with the carrots and other vegetables (*see notes)
¾ cup llentils rinsed and drained (French or Puy)
32 ounces low-sodium vegetable broth or stock
14 ounce no-salt chopped canned tomatoes
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ cup fresh parsley chopped
1 teaspoon fresh ground black pepper

Instructions

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. Stir in the tomato paste and thyme and sauté until the mixture darkens in color.
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, chopped tomatoes, paprika and cayenne. Season with a little salt and black pepper. Cover the pot with a lid and gently simmer for about 15 minutes.
Add the chopped greens and parsley. Heat uncovered until the greens are just tender.
Garnish with fresh parsley and black pepper. Serve with a hearty whole grain bread if desired.

Notes

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.
Cut vegetables about the same size so they will cook evenly.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition