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–+ servings

Rustic Autumn Lentil Vegetable Soup

This hearty and healthy lentil vegetable soup is perfect for chilly autumn days. Packed with nutritious vegetables and lentils, it's a comforting one-pot dish the whole family will love.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Autumn, Rustic
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 6 cloves garlic
  • 1 onion (any color)
  • 2-3 stalks celery
  • 5-6 large carrots (yields 3 heaping cups chopped)
  • 2 Tbsp. olive oil
  • 1 tsp. Italian seasoning Can be substituted with smoked paprika for a smoky twist.
  • 1 tsp. sugar Can be swapped with honey or omitted.
  • 1 1/4 cup brown lentils Ensure gluten-free certification if needed.
  • 5 cups vegetable broth
  • 2 cups crushed tomatoes Can be substituted with pumpkin puree for added fall flair.
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

Equipment

  • Cast iron Dutch oven or heavy-bottomed soup pot
  • Knife
  • Cutting board
  • Measuring cups
  • wooden spoon

Method
 

Instructions
  1. Rinse 1 1/4 cup dried brown lentils with water to remove any dust or impurities (there is no need to soak the lentils first).
  2. Mince 6 cloves of garlic and 1 onion (any color).
  3. Dice 2-3 stalks of celery.
  4. Peel 5-6 carrots and cut them into slices (yields 3 heaping cups carrots). Cut the carrot slices into quarters, making sure that all of the carrots are relatively equal in size to ensure that they cook evenly.
  5. Place a cast iron Dutch oven (or heavy-bottomed soup pot) on the stove top and heat to medium high. Add 2 Tbsp. of olive oil to the pot.
  6. Once the oil is heated, add the garlic, onions, and celery. Sauté the aromatics for 4-5 minutes, stirring occasionally.
  7. Add the carrots, along with ¼ tsp. each kosher salt and pepper. Sauté the carrots for 5-6 minutes, stirring occasionally.
  8. Add 1 ¼ cup brown lentils to the pot and sauté for 1 minute, stirring occasionally.
  9. Add 5 cups vegetable broth, 2 cups crushed tomatoes, 1 tsp. Italian seasoning, 1 tsp. sugar, and ¼ tsp. each kosher salt and pepper. Stir all of these ingredients until completely combined.
  10. Bring the soup to a boil. Once it is boiling, reduce to a low boil, cover, and cook for 45 minutes. Check the soup every 20 minutes to ensure it’s cooking correctly.
  11. Cook until lentils and carrots are tender, but not mushy. Add vegetable broth or water for a thinner texture, if desired.
  12. To serve, garnish with minced herbs, Parmesan or vegan cheese, and pair with crusty bread or crostini (optional).

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 0.8gSodium: 630mgPotassium: 550mgFiber: 7gSugar: 6gVitamin A: 7500IUVitamin C: 6mgCalcium: 60mgIron: 2.8mg

Notes

Store leftovers in an airtight container in the fridge for 4 days or freeze for 3 months. To reheat, thaw overnight or warm over medium heat, adding broth if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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