Description
A hearty and nutritious soup made with seasonal vegetables and lentils, perfect for warming up during the fall.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups diced seasonal vegetables (such as squash, kale, or spinach)
- Salt and pepper to taste
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, thyme, and bay leaf, and cook for another minute.
- Add the lentils and vegetable broth to the pot, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 25-30 minutes, or until lentils are tender.
- Add the seasonal vegetables and cook for an additional 10-15 minutes until they are tender.
- Season with salt and pepper to taste, and remove the bay leaf before serving.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Fall Vegetable & Lentil Soup, Vegan Soup, Healthy Soup, Autumn Recipes