Spiced Fall Lentil Soup Recipe

By: Barb Biagioli

In the fall season, our bodies are craving warming and nourishing foods – foods that are harvested locally and patiently await the cooler climate that creeps in with autumn breeze. The fall harvest yields foods that are naturally grounding and intended to assist our bodies in transitioning from warmer months to the cooler climes of impending winter.

As you consider how to keep yourself or your family healthy and happy this year, you can always turn to a big bowl of soup. There’s nothing more comforting than a seasonal medley packed with vitamins and minerals that are ideal for immune support. Not only are soups a great way to ensure that you are obtaining a variety of fall foods, they also happen to be great for digestion. And when it comes to practicality, soups are a strategic way to use up scraps and wilting veggies, batch cook in bulk for easier dinners, or whip up a quick one-pot weeknight meal. You can also pair them with an open-faced sandwich or vegan apple crisp for desert.

This soup in particular is hearty, warming, nourishing and perfectly spiced with the flavors of fall. Plus, the dash of turmeric adds an extra dose of healthy benefits. Double the batch to make leftovers. You won’t regret it.

Spiced Fall Lentil Soup Recipe

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 4 

INGREDIENTS

• ¼ cup extra virgin olive oil

• 1 medium yellow onion, chopped

• 2 carrots, peeled and chopped

• 1 sweet potato, peeled and chopped

• 4 garlic cloves, pressed or minced

• 1 teaspoons ground cumin

• 1 teaspoon curry powder

• 1 teaspoon turmeric powder

• 1 teaspoon red pepper flakes

• ½ teaspoon dried thyme

• 1 large can (28 ounces) crushed tomatoes, drained

• 1 cup brown or green lentils

• 5 cups vegetable broth

• 2 cups water

• 1 teaspoon salt

• 1 cup chopped fresh kale

INSTRUCTIONS

 1.     Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until they softened, about 5 minutes. Add the sweet potato and cook for another 5 minutes.

 2.     Add the garlic, cumin, curry powder, turmeric and thyme. Cook until fragrant while stirring occasionally, about 30 seconds. Pour in the crushed tomatoes and stir.

 3.     Pour in the lentils, broth and water. Add the salt and red pepper flakes. Season with freshly ground black pepper. Raise the heat and bring the mixture to a boil. Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 minutes or until the lentils are tender.

 4.     Transfer 2 cups of soup to a blender and puree the soup until smooth. Pour the pureed soup back into the pot and add the chopped kale. Cook for 5 more minutes or until the greens have softened.

 5.     Remove the pot from the heat. Taste and season accordingly. Serve immediately. Leftovers may be kept in the refrigerator for 4 days or can be frozen for several months.

 Note: This recipe does well when doubled. It makes for great lunch leftovers or another dinner later in the week. 

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