Autumn Lentil Veggie Soup

Soup season is officially here! Thank goodness, is all I have to say! I’ve been seriously missing my Sunday routine of simmering a big pot of something warm and delicious (for us to chow down on through hours of football games, of course 🙂 ). Veggie Soup, Potato Soup, Broccoli Soup, Curry Soup, Chili— you name it, I love it.

Honestly, my favorite kinds of soups are always the ones thrown together with mix-match things from my fridge and pantry (especially with those last few vegetables that have seen better days). They take very little planning, prep, and still taste like comfort-in-a-bowl, especially with a big hunk-o-bread to dip in them.

Oh, you like those soups too??? Today’s a particularly good day then.

I give you— this super simple, ridiculously healthy, you-probably-already-have-these-ingredients-in-your-kitchen Autumn Lentil Veggie Soup!

 

Autumn Lentil Veggie Soup // pumpkin & peanut butter

 

I actually made a version of this soup when I first started my blog {almost} 1 year ago. I’ve made that soup countless times since, but of course I’ve tweaked it and adapted it a bit every time. I decided it was time to share this gem once more— mostly because it’s that good, but also because of the growth I’m making with some of my old favorites.

The beauty of this soup is that you can substitute whatever leftover veggies and dry ingredients you have in your pantry and fridge in place of the ones in this recipe. Don’t have kale? That’s fine, throw in some spinach or collard greens. Don’t have zucchini? Try some squash or broccoli instead. You can even change out the lentils and rice for whatever beans and grains you have in your pantry. I’ve totally made this soup with quinoa, chickpeas, whole wheat pasta, and great northern beans before. I’ve even omitted the can of tomatoes when I was out. Totally adaptable, yet it’s still so comforting and delicious.

 

Autumn Lentil Veggie Soup // pumpkin & peanut butter

Autumn Lentil Veggie Soup // pumpkin & peanut butter

 

So there you have it: simple, healthy soup to start your week off right! I’d call that a Monday win. What are your favorite fall comfort foods that you’re dying to make this season?

If you happen to try any of these recipes from pumpkin & peanut butter, snap a pic and tag me on Instagram and Twitter! I absolutely love to see your creations 🙂

 

Autumn Lentil Veggie Soup // pumpkin & peanut butter

Autumn Lentil Veggie Soup

Serves 6-8
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 Large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Large carrot, sliced
  • 4 stalks celery, sliced
  • 1 zucchini, sliced and quartered
  • 1 15 oz can diced tomatoes (I omitted because I was out)
  • 8 cups low sodium vegetable broth
  • 1 cup dry green lentils
  • 1/2 cup dry brown rice
  • 2 cups kale leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt and pepper (more or less to taste)

Directions

Step 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Dice yellow onion and sauté in olive oil until golden brown. Chop carrots, celery, and zucchini into bite size pieces. Add them to the onion and sautee for 5-6 minutes, until vegetables begin to soften. Mince two cloves of garlic and add to the sautee pan.
Step 2
Let the vegetables cook for 1-2 more minutes, then add 1 can of diced tomatoes and spices. Let the tomatoes and vegetables simmer for 2-3 minutes, then add vegetable broth, lentils, kale leaves, and brown rice. Stir all the ingredients into the soup and let it simmer for 40-50 minutes. Add any additional salt, pepper, or spices to taste. Turn off the heat and enjoy!

Autumn Lentil Veggie Soup // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

6 Comments

  1. Is there really only 1 cup of liquid in the soup? Is that enough to cook the rice and lentils and provide the broth?

    • So sorry about that typo. It was supposed to say 8 cups instead of 8 ounces. I changed it right away!

      • Thank you for the clarification! I ended up adding 1 cup broth and 3 cups water, and it ended up like a stew but the flavor was perfect. Delicious autumn soup!

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