Harvest Lentil Soup

Eating vegetarian is one of my very favorite things — I like how it makes me feel, the energy it gives me, and frankly, the taste of veggies over meat. My husband likes the idea of it, but he has a hard time getting full without meat.

So when I found myself craving both a vegetarian meal and pumpkin pie flavor, I knew lentils were the answer. They’re filling, nutritious, and versatile. I dug out an old faithful lentil soup recipe and tweaked it with fall veggies and spices.

Not only was the soup a husband hit, but we loved the autumnal aroma that filled the house!

Ingredients:

1 16 oz bag lentils
1 tbsp. olive oil
1 cup frozen chopped onion
1/2 bag matchstick carrots
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
6 cups vegetable broth
1 can pumpkin puree
1 can tomato paste
1 bag frozen sweet potatoes

Method:

  1. Rinse and then soak a 16 oz. bag of lentils. The bag itself will tell you there’s no need to soak, but I always do just to make sure they cook and then digest well — so I soak them for a few hours while at work.
  2. When ready to make the soup, rinse the lentils again and set aside.
  3. Over high heat, sauté onions and carrots in olive oil for about five minutes (until tender).
  4. Add the spices and lower the heat to medium and stir until fragrant.
  5. Add the remaining ingredients over medium high heat and bring to a boil, stirring occasionally.
  6. Lower heat, cover, and simmer for approximately one hour.
  7. Before serving, taste and adjust spices to preference. (I added a dash more nutmeg and my husband added some worcestershire sauce atop his.)

Pro tips: I like to let mine cool for a bit before eating because the flavors seem to come through more, and it’s as good if not better the next day as leftovers!

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