Description
Warm up this autumn with a hearty and nutritious autumn lentil soup, bursting with flavors and healthy ingredients.
Ingredients
Scale
- 1 cup dried lentils rinsed
- 2 tablespoons olive oil extra virgin preferred
- 1 medium onion diced
- 2 carrots carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika optional
- for depth
- 1 cup apple cider preferably unfiltered
- 4 cups vegetable broth
- 1 bay leaf bay leaf
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they are softened, about 5-7 minutes.
- Stir in the minced garlic and smoked paprika, and cook for another minute until fragrant.
- Add the rinsed lentils, apple cider, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for about 30 minutes, or until the lentils are tender.
- Remove the bay leaf and adjust seasoning to taste. Serve warm, garnished with fresh herbs if desired.
Notes
This recipe can be easily customized with seasonal vegetables or spices to suit your taste. Leftover soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course
- Method: Stovetop, One Pot
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 15 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: Autumn Lentil Soup Recipe, hearty soup, vegan soup, healthy recipes, fall recipes