Hi guys, last week I promised you another soup this week so we could all happily transition into autumn blissfully with our cosy evenings sorted. This week, the weather has screwed me over once again. It’s 20 degrees outside and I’m wearing culottes and a crop rather than cigarette pants and jumpers. I really enjoyed the three days or so last week when the weather allowed me to wear knitwear. Anyway, today I’m sharing with you the most autumnal soup recipe, lentil vegetable soup.
This recipe is perfect for cosy autumn evenings, you need one pan, not a lot of prep. It’s got lots of vegetables in there to help keep your vitamin intake high and fight off any colds incoming colds and has a little protein punch in there too thanks to the lentils. The seasoning is fairly subtle, although warming. I mean, it really is perfect for the weather we’re supposed to have in England this time of year.
I know a lot of you will love summer and hate me for saying this, but we’ve already had a long, hotter than usual summer. It’s about time those of us who flourish in the colder months get our chance to shine. I’m sorry if you’re enjoying this weather.
You can serve this soup chunky or smooth. In the instructions, I’ll be saying to roughly chop your vegetables, but you may want to chop them slightly smaller if you’re leaving it chunky.
This recipe is vegan, gluten free, soy free, nut free and dairy free.
Prep time: 10 minutes
Cook time: 35 minutes
- Fry spray
- 1 red onion, diced
- 3 cloves garlic, finely chopped
- 2 large carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 1 red pepper, roughly chopped
- 2tbsp tomato paste
- 100g red lentils
- 3 cups vegetable stock
- 1tbsp smoked paprika
- Black pepper to taste
- Chilli flakes (optional)
- Add a large saucepan to a low-medium heat and allow to warm up. Spray the bottom of the pan with fry spray then add the onion and garlic. Leave to cook for 5 minutes or so, until the onion is tender, stir occasionally.
- If necessary, add a small amount of stock to the pan, just to cover the bottom. Then add the remaining vegetables, paprika and black pepper. Cook for approximately 3 minutes until everything is combined and fragrant, stirring frequently.
- Now add the tomato paste and lentils, cook for another minute, stirring continuously.
- Reduce the pan to a low heat, add the remaining vegetable stock and cover. Leave to simmer for 20-25 minutes, or until lentils are fully cooked. Check every 10 minutes to make sure you don’t need to add any more liquids.
- When lentils are cooked, taste and add chilli flakes now if necessary.
- If you prefer your soup chunky, now is the time to serve. If you prefer it smooth, now is the time to blend. If you like your soup totally smooth, add to a blender until all chunks are gone. Personally, I like mine smoother but not 100% smooth. For this, I use a hand blender to work in smaller sections and leave a few chunks behind.
Serve and enjoy!
Are you ready for soup season or are you enjoying the early autumn sun? Let’s all be a very British cliché and have a chat about the weather.
Until next time,
For my last soup recipe, click here.