Introduction

Spicy Lentil Soup with Fall Vegetables is a hearty, nutritious, and comforting soup perfect for chilly autumn days. Packed with earthy lentils, seasonal vegetables like butternut squash, carrots, and kale, and infused with warming spices, this soup is both flavorful and satisfying. A touch of heat from chili flakes or cayenne elevates the flavor without overpowering the natural sweetness of the fall vegetables.

This soup is perfect for cozy dinners, meal prep, or a light yet filling lunch. It’s rich in protein and fiber, naturally gluten-free and vegan, and provides a colorful, nutrient-packed dish that celebrates the flavors of the season.

Why I Love This Recipe

I love this recipe because it’s wholesome, hearty, and versatile. The combination of lentils and fall vegetables makes it both filling and nutritious, while the spices create a warming, slightly spicy depth of flavor. It’s comforting like a classic soup but with a fresh, seasonal twist. I also appreciate how easy it is to make and how well it reheats for quick weekday meals.

Why This is a Must-Try Dish

• Healthy and nutritious: Lentils provide protein and fiber, while fall vegetables provide vitamins and antioxidants.
• Comforting and warming: Perfect for cooler months or when craving a hearty meal.
• Vegan and gluten-free: Suitable for most dietary preferences.
• Easy to prepare: Made in one pot with minimal prep.
• Flavorful and versatile: Can be adapted with different vegetables or spice levels.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: ~220 calories per serving
• Course: Main / Soup
• Cuisine: American / Fall-inspired

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup diced butternut squash
• 1 celery stalk, diced
• 1 cup dried lentils (green or brown), rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili flakes (adjust to taste)
• ¼ teaspoon ground turmeric
• Salt and pepper, to taste
• 2 cups chopped kale or spinach, stems removed
• Juice of 1 lemon (optional, for brightness)

Optional Garnishes:

• Fresh parsley or cilantro
• Crusty bread or pita
• A drizzle of olive oil or yogurt

Cooking Directions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté 3–4 minutes until soft and fragrant.
3. Add carrots, butternut squash, and celery; sauté another 5 minutes.
4. Stir in cumin, smoked paprika, chili flakes, turmeric, salt, and pepper. Cook 1–2 minutes until aromatic.
5. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
6. Reduce heat and simmer, partially covered, for 25–30 minutes until lentils and vegetables are tender.
7. Stir in chopped kale and cook for an additional 5 minutes until wilted.
8. Adjust seasoning with salt, pepper, and lemon juice.

Step-by-Step Preparation Method

1. Dice all vegetables and rinse lentils.
2. Heat olive oil in a large pot; sauté onion and garlic.
3. Add carrots, squash, and celery; cook until slightly softened.
4. Add spices: cumin, smoked paprika, chili flakes, turmeric, salt, and pepper.
5. Stir in lentils, diced tomatoes, and vegetable broth.
6. Bring to a boil, then simmer for 25–30 minutes.
7. Add kale or spinach and cook until wilted.
8. Taste and adjust seasoning. Add lemon juice if desired.
9. Serve hot with optional garnishes.

How to Serve

• Ladle into bowls and garnish with fresh parsley or cilantro.
• Serve with crusty bread, pita, or a side salad for a complete meal.
• A dollop of yogurt or a drizzle of olive oil adds extra richness and creaminess.
• Ideal for lunch, dinner, or meal prep for the week.

Recipe Tips

• Rinse lentils thoroughly to remove any debris.
• Adjust spice levels according to preference; add extra chili flakes for more heat.
• For creamier soup, blend a portion of the soup with an immersion blender.
• Add other seasonal vegetables such as sweet potato, pumpkin, or parsnip.
• Soup thickens as it sits; add extra broth when reheating if desired.

Variations

1. Protein Boost: Add cooked chickpeas, tofu, or shredded chicken.
2. Creamy Version: Stir in coconut milk or cashew cream for a richer texture.
3. Different Greens: Substitute kale with Swiss chard, spinach, or collard greens.
4. Smoky Flavor: Add a few drops of liquid smoke or smoked paprika.
5. Grain Addition: Add cooked quinoa, farro, or barley for a heartier soup.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
• Reheating: Warm on the stove over medium heat, adding a splash of broth if needed.

Special Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula for stirring

FAQ

Q1: Can I use red lentils?
A: Yes, but red lentils cook faster and may result in a softer, slightly mushy texture.

Q2: Can I make this soup spicier?
A: Yes, increase chili flakes, add cayenne pepper, or a dash of hot sauce.

Q3: Can I use frozen vegetables?
A: Yes, but adjust cooking time slightly since frozen vegetables cook faster.

Q4: Can this soup be made in a slow cooker?
A: Yes, sauté onions and garlic first, then add all ingredients to a slow cooker and cook on low for 6–8 hours.

Q5: Can I add pasta or rice?
A: Yes, but add toward the end of cooking to avoid overcooking.

Conclusion

Spicy Lentil Soup with Fall Vegetables is a healthy, hearty, and comforting dish that celebrates seasonal produce and warming spices. Easy to prepare, nutrient-dense, and versatile, it’s perfect for weeknight dinners, meal prep, or a cozy lunch. With its vibrant flavors, satisfying texture, and subtle heat, this soup is a must-try for anyone looking for a nourishing, flavorful, and fall-inspired meal.