Autumn Lentil Vegetable Soup
This hearty soup features simmered lentils and roasted autumn vegetables, seasoned with warm spices and fresh herbs. The final dish has a thick, comforting texture with a vibrant, earthy appearance, showcasing tender lentils and colorful vegetables in a rich broth.
Equipment
- Chef's knife
- Large pot or Dutch oven
- Baking sheet
- Wooden spoon
Ingredients
- 1 cup dried lentils rinsed
- 2 carrots large carrots peeled and chopped
- 2 celery stalks celery stalks chopped
- 1 onion yellow onion diced
- 3 cloves garlic cloves minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 pinch red pepper flakes optional
- 1 sweet potato small sweet potato peeled and cubed
- Salt and pepper to taste
- Fresh herbs such as parsley or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place chopped carrots, celery, and sweet potato on a baking sheet, drizzle with a little olive oil, and roast until tender and slightly caramelized, about 25 minutes. The vegetables should be fragrant and starting to brown around the edges.
- While the vegetables roast, rinse the lentils thoroughly and set aside. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add the ground cumin, cinnamon, and red pepper flakes to the pot, stirring constantly for 30 seconds to release their aroma. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Add the rinsed lentils, chopped roasted vegetables, and cubed sweet potato into the pot. Stir well to combine all ingredients. Cover and let simmer gently for 25-30 minutes, or until the lentils are soft and the flavors meld together.
- Uncover the pot and taste the soup, adding salt and pepper as needed. For a creamier texture, use an immersion blender to blend part of the soup until smooth, or carefully transfer a portion to a blender and puree, then return to the pot. Stir to combine.
- Garnish the soup with freshly chopped herbs like parsley or cilantro for a burst of freshness. Serve hot in bowls, accompanied by crusty bread or a simple side salad. Enjoy the warm, earthy flavors of this autumn-inspired lentil soup.
Notes
Feel free to customize with other seasonal vegetables or spices. For extra heartiness, add cooked sausage or a splash of cream before serving.