This Fall Lentil Soup is not only perfect for colder weather, but it's packed with healthful nutrients including pumpkin! Both easy to make and a vegan recipe, this soup is budget friendly and super simple to make. Pair with a piece of fresh crusty bread and you're set.
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
Now add the can of tomatoes (with juices), can of pumpkin, lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
Bring to a boil, then lower heat to a simmer and cook for about 30 Minutes, until the lentils are tender and the soup has thickened.
Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.
Recipe Notes:
For a thinner soup, simply add more water or vegetable broth until the desired consistency is reached.
If desired, blend just a few time with an immersion blender for a slightly creamier soup.
This soup freezes well. Either freeze in individual containers or a large container for quick future meals.
May substitute kale for the spinach, but you will need to cook the kale in the soup about 10 more minutes to get it tender.