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