Lentil and Root Vegetable Soup | Recipes | PBS Food

Lentil and Root Vegetable Soup

Yield: 8 servings


  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1 medium onion diced
  • 2 carrots peeled and diced
  • 1 celery stalk diced
  • 1 turnip diced
  • 2 parsnips peeled and diced
  • 1 sweet potato peeled and diced
  • 1/4 red kuri squash peeled and diced
  • 1 tablespoon tomato paste
  • 1 chorizo sliced
  • 1 qt chicken stock
  • 2 cups water
  • 1 cup French lentils or any other kind you like
  • 1 ½ tsp salt
  • 1 teaspoon pepper
  • 5 springs of thyme


  1. Rinse the lentils and cover them with water. Let them soak for about 4 hours. It’s not completely necessary but I find that they cook faster and are better for digestion.
  2. In a large pot, heat the olive oil. Add the garlic, onion, carrot and celery and cook them for about 5 minutes. We don’t want to caramelize them, just sweat them.
  3. Add the tomato paste, chorizo and rest of vegetable and cook them for another 2 minutes. Add the chicken stock, water, thyme, lentils, pepper and salt. Stir and bring this to a boil.
  4. Reduce heat to a simmer, cover the pot and let the lentils cook for about 45 minutes until tender. Adjust seasoning to your taste and serve with your favorite gluten-free (or not) bread, cheese toast or plain.
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