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To make Cozy Harvest Veggie Lentil Soup, gather these simple ingredients: - 1 cup dried green or brown lentils, rinsed - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 medium potato, cubed - 1 zucchini, diced - 1 cup butternut squash, peeled and cubed - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 2 cups kale or spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap ingredients based on what you have. Try these options: - Use red lentils for a quicker cook time. - Replace olive oil with coconut oil for a slightly sweet taste. - Substitute sweet potato for regular potato for a sweeter flavor. - Try other greens like Swiss chard or arugula. - Use fresh herbs instead of dried for a more vibrant taste. Fresh veggies make your soup taste better. Here’s what to look for: - Choose firm carrots, not soft ones. - Look for bright green kale or spinach, no wilting. - Select potatoes with smooth skins, avoiding any sprouts. - Pick zucchini that feels heavy for its size and has shiny skin. - For butternut squash, pick ones that feel heavy and have dull skin. With these tips, you can create a hearty and healthy soup that warms you up. Enjoy each spoonful of this cozy delight! Start by gathering all your ingredients. You will need: - 1 cup dried green or brown lentils, rinsed - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 medium potato, cubed - 1 zucchini, diced - 1 cup butternut squash, peeled and cubed - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 2 cups kale or spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Dice the onion and mince the garlic. Chop the carrots, celery, potato, zucchini, and butternut squash. Rinse the lentils under cool water. In a large pot, heat the olive oil over medium heat. Add the diced onion. Sauté it for about 3-5 minutes. Wait until it turns translucent. Next, add the minced garlic. Cook for an extra minute until it smells great. Now, add the carrots, celery, potato, zucchini, and butternut squash to the pot. Sauté these for 5-7 minutes until they start to soften. Stir in the rinsed lentils and diced tomatoes, juice included. Pour in the vegetable broth, then add thyme and oregano. Bring this mixture to a boil. Lower the heat and let it simmer without a lid for about 25-30 minutes. Check for tenderness in the lentils and veggies. Stir occasionally to keep it from sticking. After that, add the chopped kale or spinach. Cook for another 5 minutes until the greens wilt. Finally, season with salt and pepper to your liking. If it's too thick, add more broth. To make your soup even better, use fresh, high-quality veggies. This can really enhance the flavor. You can also try adding a splash of lemon juice for brightness. If you want a richer taste, sauté the veggies a bit longer. For a heartier meal, serve the soup with crusty bread. This makes a great pairing. Lastly, don’t forget to garnish with fresh parsley before serving. It adds color and fresh flavor! Store your leftover soup in airtight containers. Let it cool before sealing. It keeps well in the fridge for up to five days. If you want to save it longer, freeze it. Use freezer-safe bags or containers. Remember to leave some space for expansion. Label the bags with the date. This way, you know when to use it. Add extra flavor with herbs and spices. Fresh herbs like basil or cilantro work great. You can also use a splash of lemon juice for brightness. For some heat, try adding red pepper flakes. A dash of soy sauce adds umami. These small tweaks can turn a good soup into a great one. You can make this soup a day ahead. This allows flavors to blend better. Just follow the recipe and cool it down. Then store it in the fridge. When you’re ready to eat, reheat it on the stove. Add a bit more broth if it is too thick. This soup tastes even better the next day! {{image_2}} This soup is already vegan and gluten-free. You use lentils, vegetables, and broth. These ingredients fit a plant-based diet. If you want more flavor, try adding some herbs. Fresh herbs like basil or cilantro can brighten the taste. Feel free to swap out veggies based on what you have. Cauliflower, sweet potatoes, or bell peppers work well. Just keep the cooking time in mind. Some veggies cook faster than others. For example, bell peppers soften quickly, while root veggies take longer. You can boost the protein in this soup easily. Chickpeas, quinoa, or tofu are great choices. If you use chickpeas or tofu, add them during the last 10 minutes of cooking. Quinoa can be added earlier, about halfway through. This way, it cooks well without becoming mushy. You can freeze Cozy Harvest Veggie Lentil Soup for up to three months. This soup is perfect for meal prep. To freeze, let it cool completely. Then, pour it into an airtight container or freezer bag. Make sure to leave some space at the top, as the soup expands when frozen. Label the bag with the date so you know when to use it. To reheat frozen soup, move it to the fridge the night before. This helps it thaw slowly. Once thawed, pour the soup into a pot or a microwave-safe bowl. Heat it on low to medium heat on the stove, stirring often. If you're using the microwave, heat it in short bursts, stirring in between. Add a splash of broth or water if it seems too thick. The soup lasts about five days in the fridge. Store it in an airtight container to keep it fresh. If you notice any off smells or colors, it's best to toss it. Always trust your senses when it comes to food safety. Yes, you can use canned lentils. They cut down cooking time. Rinse the canned lentils before adding them to the soup. Use about 1.5 cups of canned lentils. Add them in the last 10 minutes of cooking. This keeps them firm but soft. To thicken the soup, blend a portion of it. Use an immersion blender for ease. Blend until smooth, then stir back into the pot. You can also add more lentils or a small potato. Cooking for longer makes the soup thicker, too. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Let it cool before sealing. If you want to keep it longer, freeze it. This soup is great for meal prep! You’ve learned about key ingredients and tips for making a great soup. We discussed how to choose fresh vegetables and alternative options. You now have steps for preparation and cooking, plus ways to store leftovers. We also explored variations, including vegan choices and protein additions. Remember, making soup can be easy and fun. Use these tips to create your perfect bowl. Enjoy the warmth and comfort that a good soup brings!

Cozy Harvest Veggie Lentil Soup

Warm up this season with a bowl of cozy harvest veggie lentil soup that's packed with flavor and nutrition! This easy recipe combines wholesome ingredients like lentils, fresh veggies, and aromatic herbs for a hearty meal that’s perfect for chilly days. Discover how to whip up this delicious soup in just under an hour. Click through to explore the full recipe and bring comfort to your table!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 medium potato, cubed

1 zucchini, diced

1 cup butternut squash, peeled and cubed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

2 cups kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes, until translucent.

    Stir in the minced garlic, and cook for an additional minute until fragrant.

      Add the diced carrots, celery, cubed potato, zucchini, and butternut squash to the pot. Sauté for 5-7 minutes until they begin to soften.

        Stir in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, thyme, and oregano. Bring the mixture to a boil.

          Reduce the heat and let it simmer uncovered for about 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally.

            Add the chopped kale or spinach to the soup and cook for an additional 5 minutes until the greens are wilted.

              Season with salt and pepper to taste. Adjust the consistency by adding more broth if desired.

                Remove from heat and serve hot, garnished with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6