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Autumn Lentil Soup

This hearty soup combines earthy lentils with caramelized vegetables, simmered until tender to create a silky, flavorful broth. The dish features a rustic appearance with a vibrant orange hue, often garnished with fresh herbs, showcasing a comforting fall-inspired texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 large onion diced
  • 2 carrots carrots chopped
  • 3 cloves garlic minced
  • 1 cup dried lentils rinsed
  • 4 cups vegetable broth or water
  • 2 bay leaves bay leaves optional
  • 0.5 teaspoon ground thyme or other herbs
  • to taste salt and pepper salt and pepper for seasoning
  • fresh herbs parsley or chives chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat, and add diced onion and chopped carrots. Sauté until the vegetables are soft and fragrant, about 5-7 minutes, stirring occasionally.
  2. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.
  3. Stir in the rinsed lentils, coating them with the aromatic mixture. Cook for 2 minutes to toast slightly and develop flavor.
  4. Pour in the vegetable broth and toss in the bay leaves and ground thyme. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
  5. Simmer gently for about 30-35 minutes, or until the lentils are tender and the broth has thickened slightly. During this time, the flavors meld and the soup develops a rich aroma.
  6. Remove the bay leaves and taste the soup, adjusting seasoning with salt and pepper as needed. For a creamier texture, you can use an immersion blender to blend part of the soup until smooth, then stir to combine.
  7. Ladle the hot, silky soup into bowls. Garnish with chopped fresh herbs for a bright contrast and aroma right before serving.

Notes

Feel free to add seasonal vegetables or greens for variation. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the texture.