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Fall Lentil Soup by Rhyan Geiger, RDN

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

lentil soup with crusty bread on the side

 2 tbsp olive oil
 1 medium onionchopped
 3 cloves garlicminced
 2 medium carrotspeeled and chopped
 2 celery ribschopped
 14 oz can crushed tomatoes
 2 cups dry orange lentils
 7 cups vegetable broth
 ½ tsp ground cumin
 ½ tsp ground coriander
 1 tsp Celtic sea salt
 3 cups baby spinachfresh, sliced into ribbons
 14 oz can of pumpkinnot the pie filling kind
 1 lemon juiced (2 tbsp)
1

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.

2

Now add the can of tomatoes (with juices), can of pumpkin, lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.

3

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.

4

Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

5

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.