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As autumn ushers in its cooler temperatures and vibrant foliage, the desire for hearty, comforting meals becomes palpable. On one such brisk evening, I found myself yearning for a dish that would envelop me in warmth and nostalgia—a culinary experience that felt like a hug in a bowl. It was during this time that I first crafted my Hearty Vegetable Lentil Soup, a recipe born from the need for nourishment as well as comfort. The air was crisp, and the leaves crunched underfoot as I returned home weary from a long day. I envisioned a meal that would not only warm me but also fill my kitchen with inviting aromas that beckoned me to unwind and savor the moment.

Hearty Vegetable Lentil Soup

Warm up this autumn with a bowl of Hearty Vegetable Lentil Soup, a comforting recipe that combines earthy lentils with vibrant vegetables. Perfect for cozy evenings, this nourishing dish is both delicious and healthful, making it ideal for vegans and vegetarians. With simple steps and a blend of rich flavors, this soup is not only a great way to utilize seasonal produce but also a meal prep staple. Enjoy the delightful aromas that fill your kitchen while you create this rustic comfort food!
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 zucchini, diced

1 cup diced tomatoes (canned or fresh)

6 cups vegetable broth

2 teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and black pepper, to taste

2 cups fresh spinach or kale, roughly chopped

1 tablespoon lemon juice

Fresh parsley for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent, stirring frequently to prevent burning.

    Add Vegetables: Incorporate the diced carrots, celery, and red bell pepper into the pot. Continue to cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften and mingle with the aromatic mixture.

      Spice it Up: Sprinkle in the dried thyme, oregano, and smoked paprika. Stir everything together to evenly coat the vegetables with the spices, allowing them to bloom in the oil for approximately 1 minute to release their flavors.

        Combine Lentils and Broth: Add the rinsed lentils and diced tomatoes to the pot. Pour in the vegetable broth, and season the mix with salt and black pepper to taste. Increase the heat to high and bring the mixture to a rolling boil.

          Simmer: Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 30-40 minutes. Stir occasionally to ensure even cooking and check the lentils and vegetables for tenderness.

            Final Touches: When the soup reaches the desired consistency and the lentils are tender, stir in the chopped spinach or kale. Allow it to wilt for about 2-3 minutes. Add the lemon juice, which will bring a delightful brightness to the soup.

              Serve: Carefully ladle the hearty soup into bowls. If desired, garnish with fresh parsley for a pop of color and flavor. This soup is best enjoyed warm, ideally paired with a slice of crusty bread for a satisfying meal!

                Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings