Harvest Lentil Soup

MEAL TYPE: Soup

SEASON: Fall

MAKES 8 SERVINGS

Harvest Lentil Soup

It’s hard to beat this hearty soup when you’re looking for a delicious, nutrient-packed meal.The sweet potatoes can be replaced with any peeled and diced winter squash, such as butternut or delicata. The lentils can be replaced with any cooked bean. Thanks to Iris Higgins, who created this recipe for barre3.

INGREDIENTS

1 1/2 tbsp extra virgin olive oil

1 medium yellow onion, diced

1 carrot, diced

3 large garlic cloves, minced

1 small jalapeño, minced

1 tsp oregano, dried

1 tsp basil, dried

1 large red pepper, diced

1 large sweet potato, diced

1 tsp sea salt

1 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp ground cinnamon

3 medium tomatoes, chopped

1/2 cup dry lentils, rinsed

4 cups water

PRINT | EMAIL

INSTRUCTIONS

Heat oil in a large pot on medium heat.
Add the onions, carrots, garlic, oregano, and basil. Sauté for 2-3 minutes.
Stir in the jalapeño, and sauté another 2-3 minutes.
Add the sweet potato, salt, cumin, coriander, cinnamon, and 4 cups of water.
Bring to a boil, add the tomatoes and lentils, then turn heat down to a simmer.
Cook, covered, for about 35 minutes (until lentils are cooked through). Serve hot.

5 people have left a comment. Join the conversation!

NEXT IN SOUP

NEXT IN Soups