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!
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
- 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.
- When ready to make the soup, rinse the lentils again and set aside.
- Over high heat, sauté onions and carrots in olive oil for about five minutes (until tender).
- Add the spices and lower the heat to medium and stir until fragrant.
- Add the remaining ingredients over medium high heat and bring to a boil, stirring occasionally.
- Lower heat, cover, and simmer for approximately one hour.
- 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!