Description

This Autumn Vegetable Lentil Soup is an easy last-minute soup to make. Most of the ingredients should be readily available in your refrigerator/pantry throughout the cold seasons. Combine all ingredients in a pot and you have a delicious and warming soup in only 30 minutes!

Ingredients

Scale

1/4 cup olive oil
1/2 large onion, diced (1/2 cup)
1 leek, white part only, halved and thinly sliced
2 celery stalks, chopped
4 carrots, peeled and chopped
1 turnip, cubed
1 red pepper, diced
4 garlic cloves, minced
1 tsp salt and a few grinds freshly ground pepper
1 tsp crushed red pepper flakes
1 tsp curry powder
2 tsp cumin
4 cups vegetable broth
3 Yukon Gold Potatoes, peeled and cubed (1 1/2 cups)
1 cup Autumn Blend Lentils, rinsed and drained
1–2 sprigs thyme
1 bay leaf
1 large can diced tomatoes (28 oz)
1 cup water
1 cup collard greens, stems removed and sliced thin (chiffonade)
1/2 lemon, juiced
handful parsley, chopped

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Instructions

Heat olive oil in a dutch oven. Add onion and simmer until translucent, about 5 minutes.
Add leeks, celery, carrots, turnips, peppers, and garlic. Add spices, stir and cook for a few minutes until ingredients become fragrant.
Add broth, potatoes, lentils, thyme and bay leaf. Stir in diced tomatoes and water. Let the soup simmer partially covered for 35 minutes of cooking time.
Remove thyme and bay leaf. Stir in collard greens and lemon juice. Cook an additional 5 minutes and serve topped with fresh chopped parsley.

Notes

Optional: You can omit cumin or curry or both from this recipe if those aren’t favored spices.

Keywords: autumn blend lentil soup, curry lentil soup, vegan lentil soup