An easy, cozy fall soup made with pantry staples and whatever vegetables you have on hand.
Spooky season means it’s time for soup season around here!
I had a long day of appointments and wanted something easy that didn’t require a trip to the supermarket. So, I dug through my veggie drawer and cabinets and found everything I needed to make a hearty lentil soup.
My other goal was to use up the roasted garlic I made last night. I had originally planned to make roasted garlic and olive oil mashed potatoes, but this sounded like a delicious alternative.
One of my favorite things about soup is how forgiving it can be. You don’t always need a special shopping list or exact ingredients to make something delicious.
Here is the recipe I used, but feel free to experiment with whatever herbs, seasonings, and vegetables you have on hand. You could also add celery (I was out!), other root vegetables, or a handful of spinach toward the end.
Rustic Roasted Garlic & Lentil Soup
Servings: 4–6
Total time: Approximately 50 minutes
Ingredients
- 1½ cups dry brown lentils, rinsed and picked over
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 2–3 carrots, diced
- 4–6 cloves roasted garlic, mashed (more if you love garlic!)
- 2 tbsp olive oil
- 6½–7 cups water
- 2 tsp Better Than Bouillon Not Chicken
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp umami seasoning
- ¼ tsp smoked paprika (optional)
- 1 bay leaf
- 1 tsp white or yellow miso paste
- Freshly ground black pepper
- 1–2 tsp lemon juice or apple cider vinegar, to finish
- Optional: 1–2 handfuls fresh spinach or kale
Instructions
1. Sauté the vegetables
Heat olive oil in a large soup pot over medium heat. Add onions and carrots. Cook for 7–8 minutes, stirring occasionally, until the onions soften and start to turn golden.
2. Build the flavor
Add mashed roasted garlic, thyme, rosemary, umami seasoning, smoked paprika, and black pepper. Stir for 30–60 seconds until fragrant.
3. Add lentils, potatoes, and broth
Add the rinsed lentils, diced potatoes, 6½ cups water, Better Than Bouillon, and bay leaf. Stir well and bring to a boil.
4. Simmer
Reduce heat to medium-low and simmer gently, partially covered, for 30–40 minutes, stirring occasionally. The lentils should be tender and the potatoes soft. Add the remaining ½ cup water, or more, if needed.
5. Thicken naturally
Use the back of a spoon to mash some potatoes against the side of the pot. Stir them into the broth to make it creamy while keeping most of the soup chunky.
6. Add the finishing touches
If using spinach, stir it in during the last few minutes of cooking. Kale may need a little longer.
Remove the bay leaf and turn off the heat.
Dissolve the miso in a small bowl with a few tablespoons of hot soup broth, then stir it back into the pot.
7. Brighten and serve
Add a teaspoon of lemon juice or apple cider vinegar, taste, and adjust as needed. Add salt only if necessary. Umami seasoning can be very salty, so taste first!
A Few Notes
This soup will thicken as it sits, especially overnight. Just add a splash of water or vegetable broth when reheating.
Serve with a slice of crusty bread for a simple, comforting fall meal.
