It’s Fall, ya’ll! October is here and so are the warm comfort foods. Soups and stews, breads and casseroles and all the delicious desserts. It’s truly my favorite season!
I’m kicking off this month with a yummy lentil soup! Lentils are often confused with beans, but they’re actually a legume. They are one of the healthiest foods you can eat, they’re an amazing source of vegetarian protein (and fiber) and they have the nicest bite when you eat them. My favorite way to enjoy them is in soup (surprise surprise since I love soup!). And I love a good cornbread on the side (this is my favorite one).
This soup will keep you warm all Autumn long and you’ll be making it on repeat for sure! Let me know your favorite way to use lentils in the comments below and maybe I’ll make it next! Happy cooking!
Vegetable Lentil Soup
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Directions
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
- Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
- When ready to serve, stir in spinach and cook until it wilts.
- Stir in vinegar and season with salt and pepper; taste and adjust as needed. Serve hot and enjoy!
Season Generously 
Everyone is in the mood for soups and stews right about now! This looks delicious, nutritious, and quite satisfying.
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Yes! It’s the season!
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