Day 14…My Favorite Soup Recipe

vegsoup1

It’s one of my favorite times of the year – fall in October.

We’re living in a part of the country where its cold when we wake up.  The leaves are beginning to turn, and the temperature doesn’t usually get warm enough anymore to be uncomfortable.  There are pumpkins decorating my house and the ones all up and down our block.  Friends are waxing poetic about their Pumpkin Spiced Lattes from Starbucks.  I feel like its  cool enough to finally breathe deep once again.

It’s also the time of year to begin making one of my favorite soup recipes. 

I first had this delicious soup when my best friend and I were still single, and got together on the weekends to make dinner.  I think we found this recipe in an old vegetarian cookbook.  I tweaked it to my particular tastes–like leaving out one of the only vegetables in the world I despise, celery.  I also started using fire-roasted tomatoes instead of plain to add more flavor, and added an extra can to give the soup more kick.   I used to call it Winter Lentil Soup, but then I realized I always made this soup in the fall.  I recently made it for an open house a few weeks ago, and my sweet friend Emily helped me re-name it appropriately,  Autumn Lentil Vegetable.

As the soup begins to simmer, your house begins to smell amazing.  Along with a garnish of parmesan cheese, or freshly chopped chives and yogurt or sour cream, I love to heat and serve small hunks  of bread to sop up all of the soup’s savory flavors.

soupbowl

This soup has now become an autumn tradition for me.  I know once I’ve made it, the cool air has usually swept in, and the holidays will soon be right around the corner.  You can serve this soup at a casual gathering, or a more upscale party as an appetizer.  Its one of my favorite recipes, and I think once you make it, you’ll love it too.

 

Autumn Lentil Vegetable Soup

Ingredients:

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 2 leeks, chopped (white part only)

  • 4 garlic cloves

  • 1 tablespoon curry powder

  • 1 teaspoon ginger

  • 1 teaspoon cumin

  • 1/4 teaspoon chili flakes

  • 2 to 4 small carrots, peeled & diced

  • 1/2 cabbage, sliced

  • 2 cans fire roasted tomatoes

  • 4 cans (14.5 oz) vegetable broth (58 ounces total)

  • 1/2 cup dry sherry

  • 1 cup lentils

  • salt & pepper to taste

  • pinch of shredded parmesan cheese

Cooking Instructions: 

In a heavy soup pot, heat olive oil over medium heat, then sauté onions and leeks for 3 minutes.   Add in the spices and garlic, and sauté another minute or two.  Add in the cabbage and carrots, then stir and cook for 5 minutes. Next, stir in the tomatoes, broth, sherry, lentils, salt & pepper.   Break apart tomatoes with a wooden spoon.  Cover and simmer on low for 35-45 minutes.  Taste for seasoning adjustments and periodically check lentils for tenderness.  Continue simmering soup for 30 more minutes,  or until lentils are done.  Serve with a garnish – a pinch of parmesan cheese is my favorite–or freshly chopped chives and yogurt or sour cream.

Bon Appetit!

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  • What are some of your favorite fall recipes?
  • I’d love to hear about them in the comments!
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4 comments on “Day 14…My Favorite Soup Recipe

    1. Yes – I LURVE them! 😉 Never really used them much in cooking until this recipe – I can’t wait to cook with them more.

    1. So glad you liked the recipe. I know my soup bowl pic isn’t the prettiest, but if you love homey, yummy, slightly spicy soup aromas filling your house and your belly – this is a good’un. Thanks so much for reading!

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