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Soup has long been regarded as a staple comfort food, with its warmth and rich flavors creating a sense of coziness that transcends generations. The act of enjoying a bowl of soup can evoke nostalgia and comfort, making it an ideal meal as the days grow shorter and colder. Our Cozy Autumn Vegetable and Lentil Soup is not only satisfying but also serves as a nourishing option packed with nutrients.

Cozy Vegetable and Lentil Soup for Dinner

Warm up this autumn with a cozy bowl of Vegetable and Lentil Soup, a heartwarming dish that’s perfect for chilly days. This recipe combines vibrant seasonal vegetables and protein-rich lentils to create a nourishing meal that’s both comforting and healthy. With a blend of spices, fresh herbs, and a rich broth, this soup not only satisfies but also brings joy to your dining table. Enjoy it as a nourishing lunch or a delightful dinner, and share the warmth with family and friends.
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, chopped into bite-sized pieces

2 celery stalks, chopped

1 medium potato, diced (preferably Yukon Gold or Russet)

1 medium zucchini, chopped into half-moons

1 cup chopped kale or baby spinach

1 can (14.5 oz) diced tomatoes, including their juices

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

1 bay leaf

Salt and freshly ground black pepper, to taste

Optional: 1 tablespoon lemon juice (to enhance brightness)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent and soft. Stir in the minced garlic and cook for an additional minute, allowing the aroma to develop.

    Add the chopped carrots and celery to the pot. Sauté these vegetables for about 5 to 7 minutes, stirring occasionally, until they begin to soften and release their flavors.

      Introduce the diced potato and zucchini to the pot, followed by the rinsed lentils. Mix everything thoroughly to combine the ingredients evenly.

        Pour in the vegetable broth and add the can of diced tomatoes along with their juices. Stir in the dried thyme, ground cumin, and bay leaf, ensuring all seasonings are well distributed.

          Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 30 to 35 minutes, or until the lentils and vegetables are tender and cooked through.

            In the last 5 minutes of cooking, stir in the chopped kale or spinach, allowing it to wilt in the hot soup. Season with salt and freshly ground black pepper to taste. If desired, enhance the dish with a splash of lemon juice for a vibrant touch.

              Before serving, carefully remove the bay leaf from the soup. Ladle the warm soup into bowls and garnish with freshly chopped parsley for a pop of color.

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