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Hearty Autumn Lentil Soup

Rhonda Anderson
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 medium potato, diced (optional for extra creaminess)
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth (or chicken broth)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Optional garnish: fresh parsley, a drizzle of olive oil, or a squeeze of lemon

Instructions
 

  • Prep Ingredients : Wash lentils, dice all vegetables, and mince garlic.
  • Sauté Base Vegetables : In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes, stirring occasionally.
  • Add Garlic and Spices : Add minced garlic, cumin, smoked paprika, thyme, and oregano. Stir for about 1 minute until fragrant.
  • Add Lentils and Liquids : Stir in the rinsed lentils, diced tomatoes, and vegetable broth. Add bay leaves.
  • Simmer : Bring the mixture to a boil. Reduce heat to low and simmer, uncovered, for 30–35 minutes, or until lentils and vegetables are tender.
  • Final Seasoning : Taste and adjust salt and pepper. Remove bay leaves.
  • Optional Blending : For a creamier texture, partially blend with an immersion blender, leaving some lentils whole for texture.