The Best Ever Lentil Soup (My Secret Ingredient is Parsley Root)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 1 heaping tablespoon olive oil
  • 1 small onion, chopped small
  • 4 small carrots, chopped small
  • 2 large celery ribs, chopped small
  • 3 small parsley roots, chopped small
  • 1-1/2 teaspoons salt, divided (use less if broth is salted)
  • Several grinds of freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1 heaping tablespoon tomato paste
  • 1 heaping teaspoon ground cumin
  • 1 heaping teaspoon dried thyme
  • 1 bay leaf
  • 1 small piece of Parmesan rind (optional)
  • 2 boxes steamed ready-to-eat lentils, by Melissa's Produce or Trader Joe's (17-1/2 ounces each)
  • 5 to 6 cups unsalted vegetable broth (I've used homemade or Pacific brand)
  • Several handfuls of finely chopped kale (or spinach or chard)
  1. Sauté onion, carrot, celery, and parsley root in olive oil in a soup pot over medium heat. Sprinkle ½ teaspoon salt and a few grinds of pepper. Stir occasionally until soft.
  2. Add in the garlic, tomato paste, cumin, and thyme. Stir to combine, and cook for one minute. Then add the bay leaf, Parmesan rind (optional), and lentils. Add 5 to 6 cups of broth until desired thickness. Stir to combine and break up any chunks of lentils.
  3. Bring to a boil on high heat, then put on a lid ajar and reduce to low heat to simmer for 15 minutes.
  4. Use a stick blender in the pot to purée about ¼ of the soup. (Alternatively, use a regular blender taking caution with warm soup). Add in a little more broth if needed to adjust thickness. Stir, then taste and adjusting seasonings if needed. Serve warm. Garnish with chopped kale.
Keeps in the refrigerator for several days or freezes well.
Recipe by Dana's Table at