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Hearty Autumn Lentil Soup

This lentil soup features tender cooked lentils simmered with aromatic toasted garlic, smoky spices, and seasonal vegetables, resulting in a rustic, comforting bowl. The final texture is thick and hearty, with a slightly creamy consistency and vibrant herbs on top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food, Fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed and drained
  • 3 cloves garlic minced
  • 1 tablespoon olive oil for toast and sauté
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth or water
  • 1 bay leaf bay leaf
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional) parsley or thyme

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula

Method
 

  1. Start by rinsing the lentils thoroughly under cold water until the water runs clear. Set aside to drain.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant and golden, stirring frequently to prevent burning.
  3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender and they start to soften, releasing a sweet aroma.
  4. Sprinkle in the ground cumin and smoked paprika. Cook for another minute, stirring constantly, to toast the spices and bring out their aroma.
  5. Pour in the vegetable broth and add the bay leaf. Stir to combine, scraping up any bits stuck to the bottom of the pot for extra flavor.
  6. Add the rinsed lentils to the pot and stir well. Bring the mixture to a gentle boil over high heat, then reduce the heat to low.
  7. Cover the pot partially with a lid and let the soup simmer gently for 30–40 minutes, or until the lentils are tender and the vegetables are soft, stirring occasionally to prevent sticking.
  8. Remove the bay leaf, then taste and season with salt and pepper as needed. If the soup is too thick, you can add a splash of additional broth to loosen it up.
  9. Ladle the hot soup into bowls, garnish with chopped fresh herbs, and serve immediately for a hearty, autumnal meal.

Notes

For extra flavor, add a squeeze of lemon or a drizzle of olive oil before serving. Leftovers keep well in the fridge and taste even better the next day.