Cozy Autumn Harvest Lentil Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried brown lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh baby spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6-8 minutes until vegetables are soft and onions are translucent.
2. Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add rinsed lentils, diced sweet potato, canned diced tomatoes (with juices), vegetable broth, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 35-40 minutes until lentils and sweet potatoes are tender.
5. Remove bay leaf. Use an immersion blender to partially puree the soup for a creamy texture while leaving some lentils and veggies whole, or skip this step for a chunkier soup.
6. Stir in fresh spinach and cook for 2-3 minutes until wilted.
7. Season with salt and pepper to taste. If soup is too thick, add a bit more broth or water to reach desired consistency.
8. Ladle soup into bowls and serve warm. Optionally, garnish with fresh parsley or a dollop of Greek yogurt.

Chef tips

• If you don’t have smoked paprika, substitute with regular paprika or a pinch of chili powder for mild heat.
• To make it vegan, avoid topping with Greek yogurt and use vegetable broth labeled vegan.
• You can swap sweet potato for butternut squash or pumpkin cubes depending on what’s available.
• This soup thickens upon standing. Add extra broth or water when reheating to loosen the texture.