Hearty Autumn Lentil & Root Vegetable Soup

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium sweet potato, peeled and diced
• 1 cup dried brown lentils, rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• Salt and black pepper, to taste
• 2 cups fresh spinach, roughly chopped (optional for added greens)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
2. Add the minced garlic, diced carrots, parsnips, and sweet potato to the pot. Cook for another 5 minutes, stirring occasionally, until vegetables start to soften.
3. Stir in the brown lentils, smoked paprika, dried thyme, and ground cumin, allowing the spices to toast slightly for about 1 minute to bring out their flavors.
4. Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir everything together and bring the mixture to a boil.
5. Lower the heat to a simmer, cover the pot, and cook for 30 minutes or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste. If using, stir in the chopped fresh spinach and cook for an additional 2-3 minutes until wilted.
7. Remove from heat and let the soup sit covered for 5 minutes before serving to allow flavors to meld.
8. Serve warm with crusty bread or a side salad for a complete cozy meal.

Chef tips

• If you prefer a creamier texture, use an immersion blender to partially puree the soup after cooking.
• Swap parsnips with turnips or extra carrots if unavailable—this won't affect the overall taste much.
• For added protein, stir in cooked shredded chicken or turkey just before serving (omit for vegetarian).
• Use canned lentils (drained and rinsed) to reduce cooking time—add them in the last 10 minutes of simmering.