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Autumn Root Vegetable Lentil Soup

This hearty lentil soup combines seasonal root vegetables, warming spices, and fresh herbs in a simmering broth to create a vibrant, comforting dish. The soup has a thick yet creamy texture with a colorful assortment of chopped vegetables, with bright notes of lemon to lift the earthy richness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots chopped
  • 1 cup dry lentils rinsed
  • 4 –5 cups vegetable broth adjust for preferred soup thickness
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon optional, use lightly
  • Salt and black pepper to taste
  • Zest of ½ lemon and 1–2 tablespoons lemon juice to taste
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large soup pot
  • Knife and chopping board
  • Cooking spoon
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and chopped carrots; sauté until softened.
  3. Stir cumin and cinnamon into the oil for 30 seconds before adding lentils and broth then add salt, and pepper.
  4. Pour in vegetable broth and bring to a gentle boil.
  5. Reduce heat and simmer 20–35 minutes depending on lentil type until tender.
  6. Stir in lemon zest and juice.
  7. Taste, adjust seasoning, and garnish with fresh parsley before serving.

Notes

Feel free to customize by adding leftover roasted vegetables or a dash of balsamic vinegar for extra depth.