True story: it snowed here today. Not even October and I’m pulling on my snow boots and stuffing Showgirl into a sweater.
This weather certainly took me by surprise, not just because of general weather trends that I’ve grown to trust, but my body just isn’t quite ready for below freezing temps yet. I needed to be eased into it a little more gently and ceremoniously. Despite my goosebumps and a chill that I can’t seem to quite kick, I’m thrilled for the snow and the seasons and the winter wonderland that came early. Because it brings two truths to mind: it won’t be hot forever (AMEN!) and the holidays are around the corner (a.k.a. my favorite time of the year).
The snow also ushers in the cool weather flavors and comfort food that I’ve longed for all summer. Not only is it pumpkin spice latte season, it’s also soup season! It arrived early and I’m here for it. Bring on the broccoli cheddar chicken soup, hearty chicken stews, the zero-point chili, and the mushroom soup. I could go on, but I don’t want to make myself too hungry to finish this post!
Why This Lentil Soup Recipe Works
I’m always looking for easy lunch options or make-ahead dinner options that don’t require a lot of attention or time. This satisfies both. I make a big batch at the beginning of the week and enjoy it for the next three days or so. I even froze half of my recipe last time to have it on hand.
It’s also healthy and while I don’t shy away from eating meat, this vegan recipe doesn’t make me miss the meat. Not one bit. The lentils are hearty, packed with protein and fiber. The spices make your house smell incredible and give it depth. The lemon and herbs brighten up the flavor that makes it taste so fresh. Turmeric is apparently great for heart burn so that’s just another plus.
With one Weight Watchers freestyle point per serving, it’s a smart choice to balance out all the pumpkin spice treats in your life! I hope you enjoy this lentil soup recipe as much as I have.
Here’s how to make it.
Aromatic, hearty, and healthy, this soup will make you wish for below freezing days.
1 TBS olive oil
1 red onion, chopped
2 carrots, skinned and chopped
1 28 oz. can of San Marzano tomatoes, chopped
2 cloves garlic, minced
1/2 tsp ground turmeric
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp fresh ground black pepper
1 cup lentils, rinsed
4 cups veggie broth
Juice of one lemon
1/4 cup chopped fresh herbs like parsley, cilantro, or basil
salt to taste
Over medium heat, add the olive oil into your Dutch oven (or a large sauce pan). Add onions and carrots with a pinch of salt and stir occasionally until softened and aromatic, about 10 minutes.
Stir in the tomatoes, garlic and all the spices and cook for another 30 seconds.
Add the lentils and broth to the pan. Turn the heat up to high and bring to a boil. Then, reduce the heat, cover, and simmer until the lentils are tender, about 40 minutes.
Cut the heat and stir in herbs and lemon juice. Season with salt and pepper to taste.
Serve with a sprinkling of herbs, avocado, or feta—just remember some of those optional toppings will bump up the point count for Weight Watchers!