Hearty Cozy Autumn Lentil and Root Vegetable Soup

• 1 cup brown or green lentils, rinsed and drained
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 1 small celery stalk, diced
• 1 medium sweet potato, peeled and cubed
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add diced onion, celery, and garlic. Sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Add the diced carrots, parsnips, and sweet potato to the pot. Stir and cook for another 5 minutes to begin softening the vegetables.
3. Pour in the vegetable broth and bring to a boil. Once boiling, add the lentils, dried thyme, smoked paprika, and bay leaf.
4. Reduce the heat to a simmer and cover the pot. Cook for 30-35 minutes or until the lentils and root vegetables are tender.
5. Remove the bay leaf. Using an immersion blender, blend about one-third of the soup to create a thicker texture, leaving some chunks for hearty bite. Alternatively, ladle 2-3 cups of soup into a blender, puree, and return to pot.
6. Season with salt and pepper to taste. Stir well and simmer for another 5 minutes to let flavors meld.
7. Serve hot, garnished with fresh chopped parsley if desired. Pair with crusty whole-grain bread for a complete meal.

Chef tips

• For a vegan version, ensure the vegetable broth is vegan-friendly or make your own at home.
• If you want a spicier soup, add a pinch of cayenne pepper or some red pepper flakes with the dried herbs.
• Can substitute parsnips with turnips or additional carrots if you don't have parsnips.
• To save time, use pre-cut vegetables from the store but wash them thoroughly before use.