Cozy Autumn Soup with Lentils
This Autumn Soup is the answer to that first chilly evening when you open the fridge and have no idea what to make for dinner. This one is loaded with lentils, carrots, potatoes and tomatoes in a deliciously flavoured broth that tastes like it simmered all day. It’s ready in under an hour with simple ingredients, and it’s exactly the kind of wholesome meal that brings everyone to the table!
Soup season is something I look forward to every year, and this one earns a regular spot on the table from September right through to March. It started as a simple way to use up vegetables I had in the fridge, but it has become one of those recipes everyone actually asks for by name. I love that it is so forgiving, and it turns out beautifully every time. And it makes the house smell incredible.
If you love a good warming bowl, my slow cooker beef and vegetable stew is another one to add to your recipe box. Rich, hearty, and completely hands-off once it’s in the pot. But today, let’s talk about this delicious, cozy pot of autumn goodness.
Why You’ll Love This Recipe
- one pot – easy clean-up and minimal fuss
- ready in under an hour – perfect for weekdays or busy weekends
- budget friendly – made with simple, inexpensive ingredients
- wholesome and filling – lentils and vegetables make it hearty enough for dinner especially when served alongside fresh bread
- vegetarian – no meat needed to make it a meal
- freezer friendly – make a big batch and freeze half for later
Ingredients You Will Need
Lentils – This recipe uses canned brown or green lentils, which keeps things quick and easy. Drain and rinse them before adding to the pot. If you prefer to cook lentils from scratch, about 3/4 cup dry lentils will give you the 1 1/2 cups cooked that you need.
Diced Tomatoes – A 28 ounce can of diced tomatoes is the base of the flavour. Don’t drain them – all that tomato juice goes right into the broth and adds so much richness to this tomato and vegetable soup. Canned whole tomatoes work in a pinch, just break them up with a wooden spoon as they cook.
Worcestershire Sauce – This is one of those small additions that makes a big difference. It adds a savoury, slightly smoky depth to the broth. Balsamic vinegar works well as a substitute if you need to keep this completely vegetarian or vegan, as some brands of Worcestershire contain anchovies.
Vegetables – Onion, celery, carrots and potatoes are the base of this soup. They’re all simple, inexpensive and easy to find. The potatoes help make this soup hearty and filling.
Vegetable Broth – Use a good quality vegetable broth for the best flavour. Low sodium broth works fine since you can always add more salt at the end to taste.
Other Ingredients – dried basal, salt and pepper
How to Make Autumn Soup With Lentils
Be sure to check out the full printable recipe and ingredient list below
- heat olive oil in dutch oven over medium-high heat, add onion and celery, cook, stirring occasionally for 5 minutes to soften
- add basal, bay leaf, salt and Worcestershire sauce, stirring to combine
- add carrots, potatoes and vegetable broth, bring to boil, reduce heat, cover and simmer for 20 minutes
- add diced tomatoes with their liquid, continue to simmer for 15 minutes
- stir in cooked lentils and simmer for a final 5 minutes
- season with addition salt, pepper and Worcestershire sauce as desired, serve hot
Tips For The Best Autumn Soup
- take the full 5 minutes to soften the onions and celery over medium-low heat to bring out the best flavour and allow them to soften without burning
- add lentils last, as they are already fully cooked and just need to heat through and absorb the flavours
- cut the veggies as evenly as possible for even cooking, about 1/2 inch cubed potatoes and 1/8 to 1/4 inch carrot slices
- taste before serving as all vegetable broths and canned tomatoes have differing levels of salt; season to your liking with additional salt, pepper or an extra dash or two of Worcestershire sauce
- use a dutch oven if you have one, as they hold heat so well and provide even and steady simmering – if you enjoy hearty one-pot meals, a dutch oven is one of those kitchen investments you will never regret
Variations and Substitutions
Add Some Greens – Throw in a handful of baby spinach or chopped kale in the last few minutes of cooking to up the nutritional value and add a pop of colour.
Extra Protein – Add a large can of white or red kidney beans along with the lentils for an extra hearty soup
Swap The Veggies – Use sweet potatoes instead of white potatoes or parsnips in place of carrots. Throw in some frozen peas for extra veggies.
Add Some Pasta – Throw in a handful of small shell pasta when you add the broth.
Turn Up The Heat – Sprinkle in some hot pepper flakes or a dash of hot sauce if you like.
Serving Ideas
- a slice of toasted English Muffin Bread or warm dinner rolls for dipping
- a simple green salad on the side
- serve with a grilled cheese sandwich for a classic cozy dinner or lunch
- sprinkle fresh parmesan on top for a cheesy hit
It can be simply by swapping the Worcestershire sauce for balsamic vinegar. Otherwise it is vegetarian. The other ingredients are plant based.
My go-to potatoes for soup making are russets, but Yukon Gold or sweet potatoes are both a great option.
Absolutely! You can add ground beef by browning it with the onions and celery and then proceed with the recipe, or add leftover shredded chicken at the same time as the canned tomatoes.
Storage and Freezing
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan on the stove top, adding a splash of broth or water if soup as thickened.
Allow soup to cool completely then transfer to airtight freezer safe containers or freezer bags for up to a month. Allow to defrost over night in the refrigerator, then reheat on the stove top when ready to serve.
Soups like this one are the reason I always keep a few extra containers in the freezer. On a busy afternoon batch of vegetable noodle soup is handy to have on hand. Just pull it out of the freezer in the morning, put it in the fridge to defrost, and heat it up at supper time.
We have been enjoying this soup on repeat since the cool weather started to sneak in, and I think once you make a pot, you’ll understand why. It’s cozy and wholesome like only a homemade soup can be. I hope you love it as much as I do. If you do, leave me a 5 star review and a comment to let me know if you made it exactly as the recipe, or if you made it your own.
Autumn Soup with Lentils
Equipment
- 1 dutch oven or large soup pot
- chef's knife for chopping veggies
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 teaspoon Worcestershire sauce or balsamic vinegar
- ¼ teaspoon dried basal
- 1 bay leaf
- 1 teaspoon salt
- 1 cup sliced carrots about 1 large carrot
- 1 cup cubed potatoes about 1 large potato
- 4 cup vegetable broth
- 1 28 ounce can diced tomatoes not drained
- 1 ½ cup cooked brown or green lentils 19 ounce can, drained
Instructions
- In a dutch oven or heavy bottomed soup pot heat olive oil over medium heat. Add diced onion and chopped celery, reduce heat to medium low and cook for 5 minutes, until soft.
- Add Worcestershire sauce, dried basal, salt and bay leaf, and stir to combine. Add carrots, potatoes and vegetable broth, bring to boil then reduce heat, cover and simmer for 20 minutes.
- Add undrained tomatoes, stir to combine and continue to simmer for 15 minutes. Stir in lentils and continue to simmer for 5 more minutes. Season with addition salt, pepper or an extra dash of Worcestershire sauce if desired. Serve hot with fresh bread or dinner rolls.
Notes
