Lentil Vegetable Soup

Another classic soup recipe from the archives. I have been taking the time to re-make a few of my old favourites in order to improve my photography as well as bring back something that you should totally have in your life. What are you waiting for?

I changed a few elements of the original to include some of my new favourite vegetables such as delicata squash (you could use butternut or sweet potatoes instead) as well as used only one type of lentil for ease of cooking. Enjoy and stay warm.

Lentil Vegetable Soup

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Serves: 8


  • 2 cups green lentils rinsed
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne
  • 1 large carrot, diced (or 2 medium)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cloves of garlic minced
  • 2 delicata squashes, seeded and cubed -you don't need to peel these!* 1 can diced tomatoes in juice (~28 oz)
  • 1L low sodium veggie stock or chicken broth
  • 500mL-1L water
  • 1 bunch kale (3-4 cups after de-stemming and chopping to smaller pieces)



In a large pot, sauté onions, carrots, celery and garlic until translucent and stir in the spices. Add the green lentils and stir to coat.


Pour the tomatoes with their juice and half of the stock and water.


Bring to a boil, add the squash, and cover to let simmer for ~30 minutes.


Add liquid as needed. When there is 5 minutes left, stir in the kale.


Adjust seasonings and liquids to taste (the lentils soak up a lot of liquid so you might need to add more so it is more like a soup unless a more stew-like consistency is preferred).


Garnish with fresh parsley or green onions.


*or 1/2 a butternut squash (peeled, seeded, and cubed) or 2 sweet potatoes cubed NOTE: to make this a complete protein, serve with bread, rice, or stir in some barley into the soup. You can also throw in some chicken or shrimp too! Experiment and have fun

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