AUTUMN LENTIL SOUP RECIPE
Cook: 60 mins
Yield: 6-10 servings
3 cloves garlic
3 celery stalks
1 sweet potatoes
1/2 butternut squash
1 delicata squash
1 small can crushed tomatoes
1 cinnamon stick
1 tsp italian seasoning
1tsp umami seasoning
salt and black pepper
1. Boil lentils with cinnamon stick in a large pot covered with water plus 3 inches above lentil line for 35 minutes stirring occasionally and adding water when the level goes too low.
2. In a sauté pan cook chopped garlic and chopped onions in 1 tsp neutral oil until toasty and fragrant about 5 mins, then add chopped celery, peeled and cut carrots, sweet potatoes, delicata and butternut squash. You may sub potatoes or any other starchy vegetable you have for the squash. Salt lightly and cook until there is some color on veggies and they are getting tender. About 10 mins total.
3. Add some water to the sauté pan to loosen any of the flavor from caramelizing and then pour it into the pot of boiling lentils
4. If lentils are soft add can of tomatoes..if not, check every 5 minutes until they are then add tomatoes and spices and herbs to pot. Simmer an additional 10 mins then taste for salt and adjust accordingly.
Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.
Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.