Autumn Lentil Vegetable Soup Recipe
A comforting autumn soup that marries hearty lentils with roasted vegetables for a deeply flavorful, fiber-rich bowl. Caramelized carrots, celery, and sweet potato bring natural sweetness to a savory broth spiced with cumin and cinnamon.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Lentils
- 1 cup dried lentils, rinsed
Vegetables
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 small sweet potato, peeled and cubed
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 pinch red pepper flakes (optional)
- Salt and pepper to taste
Liquids
- 4 cups vegetable broth
Garnish
- Fresh herbs such as parsley or cilantro
Instructions
- Prepare vegetables: Preheat your oven to 400°F (200°C). Place chopped carrots, celery, and sweet potato on a baking sheet, drizzle with a little olive oil, and roast until tender and caramelized, about 25 minutes.
- Start the base: While the vegetables roast, rinse the lentils and set aside. In a large pot, heat the remaining olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent and fragrant, about 5 minutes.
- Bloom the spices: Add cumin, cinnamon, and red pepper flakes to the pot, stirring constantly for 30 seconds to release their aroma.
- Build the soup: Pour in the vegetable broth and bring to a gentle simmer.
- Combine ingredients: Add the rinsed lentils, roasted vegetables, and cubed sweet potato to the pot. Stir to combine. Cover and simmer gently for 25–30 minutes, or until lentils are soft and flavors meld.
- Finish and blend (optional): Uncover and season with salt and pepper. For a creamier texture, use an immersion blender to blend part of the soup, or puree a portion in a blender and return to pot. Stir to combine.
- Serve: Garnish with freshly chopped parsley or cilantro. Serve hot with crusty bread or a simple side salad.
Notes
- Roasting vegetables first enhances sweetness and depth of flavor.
- You can adjust the thickness by adding more broth or puréeing more of the soup.
- Leftovers refrigerate well for up to 4 days or can be frozen for up to 3 months.
- For a vegan version, ensure the vegetable broth is plant-based.
Keywords: lentil soup, autumn soup, roasted vegetables, vegetarian soup, cozy soup
Find it online: https://tastybella.com/autumn-lentil-vegetable-soup-recipe/
