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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: Soup
Cuisine: comfort food, Fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Dry lentils: Brown or green lentils hold their shape best
  • Olive oil: Adds richness and helps soften vegetables
  • Onion: Forms the savory base of the soup
  • Carrots: Add sweetness and color
  • Celery: Brings balance and depth
  • Garlic: Adds warmth without overpowering
  • Diced tomatoes: Give body and gentle acidity
  • Vegetable broth: Keeps the soup flavorful and plant-based
  • Bay leaf: Adds subtle background flavor
  • Dried thyme: Brings earthy autumn notes
  • Salt and black pepper: Essential for balance
  • Optional splash of vinegar or lemon juice: Brightens the finished soup

Equipment

  • Large soup pot or Dutch oven: Gives plenty of room for simmering
  • Wooden spoon: For stirring as the soup cooks
  • Chef’s knife: For chopping vegetables
  • Cutting board: Keeps prep organized

Method
 

  1. Heat the oil: Warm olive oil in a large pot over medium heat
  2. Cook the vegetables: Add onion, carrots, and celery and cook until softened
  3. Add garlic and herbs: Stir briefly until fragrant
  4. Add lentils and tomatoes: Stir to coat everything evenly
  5. Pour in broth: Add bay leaf and bring to a gentle boil
  6. Simmer: Reduce heat and cook until lentils are tender, about 30–40 minutes
  7. Season and finish: Remove bay leaf, adjust salt and pepper, add acid if using

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.