Harvest Lentil Soup
Cozy Up with Harvest Lentil Soup: A Fall Favorite
As the leaves change and the air turns crisp, there’s nothing quite like a warm, hearty soup to nourish the soul. This Harvest Lentil Soup is packed with flavor, incredibly easy to make, and perfect for a comforting dinner or a satisfying lunch. It’s a fantastic way to incorporate more plant-based protein into your diet and enjoy the best of seasonal vegetables.
This isn’t your average lentil soup. We’ve built layers of flavor with leeks, carrots, and celery, creating a rich base that’s both savory and slightly sweet. The addition of diced tomatoes adds a touch of brightness, while the oregano and parsley provide an aromatic finish. And the best part? It’s all simmered together in a flavorful chicken or vegetable stock, making it a complete and wholesome meal.
Why You’ll Love This Recipe:
- Easy & Convenient: Minimal prep time and a simple cooking process make this soup perfect for busy weeknights.
- Healthy & Nutritious: Lentils are a fantastic source of protein and fiber, and this soup is loaded with vitamins and minerals from the fresh vegetables.
- Flavorful & Comforting: The combination of savory vegetables, aromatic herbs, and hearty lentils creates a truly satisfying and comforting meal.
- Versatile: Enjoy it as a main course, a side dish, or even pack it for lunch the next day!
Tips for the Best Harvest Lentil Soup:
- Lentil Choice: Red or green lentils work well in this recipe. Red lentils will cook down more and create a creamier texture, while green lentils will hold their shape a bit more.
- Stock Quality: Using a good quality stock is key to a flavorful soup. Homemade is always best, but a good store-bought stock will also work.
- Spice it Up: Feel free to experiment with different spices! A pinch of cumin or a dash of curry powder can add a unique twist.
- Make it Vegan: Simply substitute vegetable stock for chicken stock to make this recipe vegan.
Frequently Asked Questions
Q: Can I use dried lentils that don’t require pre-soaking?
A: Yes! This recipe is designed for lentils that don’t need pre-soaking. Red and green lentils are commonly used and cook quickly.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a great choice! You could also serve it with a side salad or a grilled cheese sandwich.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add other vegetables like potatoes, sweet potatoes, or kale.
Harvest Lentil Soup
Ingredients
- 2 stalks leek cut in half and sliced thinly
- 2 cups carrots diced
- 2 cups celery diced
- 1-2 small red potatoes diced
- 1 clove garlic finely chopped
- 3 cups spinach fresh, chopped
- 1 cup dried lentils red or green
- 1 cup diced tomatoes canned
- ½ cup parsley fresh, chopped
- ¼ tsp dried oregano or 1 tbsp yellow curry or ¼ tsp cumin
- 2 tbsp olive oil
- 6 cups chicken or vegetable stock
- to taste salt and pepper
Instructions
- Wash and chop all vegetables
- Wash and drain lentils
- In a large stock pot, sauté leeks, carrots, garlic and celery in olive oil until soft
- Add diced tomatoes and let simmer for 5 minutes
- Add chicken/vegetable stock and lentils and bring to a boil, turn heat down to a med/low simmer
- Add oregano and parsley, salt and pepper. Let simmer for about 30-45 min on low. Once lentils are cooked, add spinach and simmer for another 5 minutes.
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