Autumn lentil soup –As the cooler months approach, there’s nothing quite like a warm bowl of hearty soup to bring comfort and nourishment to your table. Today, I’m excited to share a delightful recipe for Autumn Red Lentil Soup. This dish not only warms you right up, but it also packs a nutritional punch with its wholesome ingredients. Let’s dive in!
Autumn Red Lentil Soup
Here’s a lovely image to inspire you as you get started on this delicious journey:
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic, ground cumin, ground coriander, and smoked paprika to the pot. Stir well and cook for another minute until fragrant.
- Pour in the rinsed red lentils, vegetable or chicken broth, and diced tomatoes with their juices. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover and let it cook for about 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. If you prefer a creamier soup, feel free to blend a portion of it using an immersion blender.
- Serve hot, garnished with fresh parsley for a touch of color and added flavor.
Enjoy this soothing Autumn Red Lentil Soup with a slice of crusty bread on the side or on its own for a filling meal. It’s perfect for meal prep or sharing with friends and family on chilly evenings!