Root vegetable and lentil soup

Name: Root vegetable and lentil soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: World Cuisine
Ingredients: 1 tbsp olive oil; 1 medium onion, roughly chopped (or use 125g/4½oz frozen chopped onion); 400g/14oz prepared root vegetables – any combination of carrot, parsnips, swede, sweet potato or butternut squash, chopped into 2cm/¾in pieces; 3 garlic cloves, roughly chopped; ½–1 tsp chilli flakes (depending on taste); 1 heaped tsp ground cumin or dried mixed herbs (see Tips); 150g/5½oz red lentils, washed, rinsed and drained well; 1 litre/1¾ pints vegetable stock; salt and freshly ground black pepper; finely grated Parmesan or cheddar cheese, to serve; toasted seeds, to serve

7 steps

Prep:30minCook:1h

This is a brilliant base recipe for delicious warming soups, and it is endlessly customisable to the root veg you have on hand.

Updated at: Fri, 23 Oct 2026 21:22:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories247 kcal (12%)

Total Fat4.6 g (7%)

Carbs41.9 g (16%)

Sugars5.7 g (6%)

Protein11.6 g (23%)

Sodium1060.7 mg (53%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

1onion

medium, roughly chopped, or use 125g frozen chopped onion

400groot vegetables

prepared, any combination of carrot, parsnips, swede, sweet potato or butternut squash, chopped into 2cm/ 3/4in pieces

3garlic cloves

roughly chopped

½ tspchilli flakes

depending on taste

1 heaped tspground cumin

or dried mixed herbs

150gred lentils

washed, rinsed and drained well

1 litrevegetable stock

salt

freshly ground black pepper

Parmesan cheese

finely grated, or cheddar, to serve

seeds

toasted, to serve

Instructions

Step 1

Heat the oil in a large pan over a medium heat. Add the chopped onion and a pinch of salt. Cover and fry for 5 minutes until softened but not browned.

Step 2

Add the root vegetables and garlic. Cook, stirring occasionally, for another 2 minutes.

Step 3

Stir in the chilli flakes and ground cumin or dried herbs. Cook for 1–2 minutes to release the flavours.

Step 4

Add the red lentils to the pan and stir well to coat them with the spices.

Step 5

Add the vegetable stock, increase the heat and bring the mixture to a gentle boil. Lower the heat and let it simmer for 20–25 minutes, or until the vegetables and lentils are tender.

Step 6

Blend the soup until smooth. If it’s too thick, add more vegetable stock. Taste to check for seasoning, but it may not need any.

Step 7

Serve, topped with the grated cheese and toasted seeds.

View on bbc.co.uk

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