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As the seasons change and the air turns crisp, there’s nothing quite like a steaming bowl of soup to provide warmth and nourishment. Hearty soups have long been cherished as comfort food, offering not just a sense of well-being but also a healthy, satisfying meal option. Among the many varieties of soup, the Rustic Harvest Vegetable & Lentil Soup stands out for its rich flavors and abundant nutrition. This dish is a celebration of the harvest, showcasing seasonal vegetables and protein-packed lentils, making it an ideal choice for any time of the year.

Hearty Vegetable and Lentil Soup

Warm up your evenings with a bowl of Rustic Harvest Vegetable & Lentil Soup, a comforting and nutritious dish perfect for any season. This hearty soup features protein-packed lentils and a medley of seasonal vegetables, offering a balance of flavors and essential nutrients. Easy to prepare and packed with fiber, it makes for a filling meal that's great for families and individuals alike. Enjoy it fresh, or save leftovers for another cozy meal!
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Ingredients
  

1 cup green or brown lentils, rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 red bell pepper, chopped

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 bay leaf

2 cups kale or spinach, chopped

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

    Add Vegetables: Stir in the carrots, celery, zucchini, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

      Combine Ingredients: Add the rinsed lentils, diced tomatoes, vegetable broth, dried thyme, ground cumin, smoked paprika, salt, pepper, and the bay leaf. Stir everything together until well combined.

        Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender.

          Finishing Touches: Remove the bay leaf from the soup. Stir in the chopped kale or spinach and let it cook for an additional 5 minutes until the greens are wilted. Adjust seasoning with more salt and pepper, if necessary.

            Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a refreshing zing!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings