Description
Warm up your chilly autumn evenings with this hearty and flavorful Autumn Lentil Soup, packed with nutritious ingredients and delicious spices.
Ingredients
Scale
- 1 cup dried lentils rinsed
- 2 tablespoons olive oil extra virgin preferred
- 1 medium onion diced
- 2 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, cooking until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
- Add the rinsed lentils, apple cider, vegetable broth, bay leaf, salt, and black pepper to the pot. Bring to a boil.
- Once boiling, reduce heat to low and simmer for 30 minutes or until the lentils are tender.
- Remove the bay leaf before serving and adjust seasoning to taste.
Notes
This soup can be stored in the refrigerator for up to 5 days. You can also add other vegetables or spices according to your preference.
- 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, healthy soup, vegetarian recipe, comfort food