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Autumn-Spiced Lentil Soup

This lentil soup combines earthy tender lentils with a fragrant blend of warming spices such as cinnamon, nutmeg, and smoked paprika. It is cooked through simmering, resulting in a hearty, velvety broth with a thick, soup-like consistency and a rich, aromatic appearance with bits of caramelized vegetables and herbs.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed
  • 2 tablespoons olive oil for sautéing
  • 1 large onion diced
  • 2 carrots carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg fresh grated if possible
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth or chicken broth
  • 1 tablespoon tomato paste
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering. Add diced onion and chopped carrots, sautéing until the vegetables are soft and fragrant, about 5-7 minutes, with the onions turning translucent.
  2. Add minced garlic, ground cinnamon, nutmeg, and smoked paprika. Stir well, cooking for about 1 minute until fragrant and spices are evenly distributed, filling the kitchen with warm aromas.
  3. Stir in the tomato paste, allowing it to cook for a minute to deepen its flavor and coat the vegetables evenly.
  4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot to deepen the flavor. Bring the mixture to a boil, then reduce heat to low and add the rinsed lentils.
  5. Cover the pot partially and let the soup simmer gently for about 30-40 minutes, or until the lentils are tender and the soup has thickened to a creamy consistency. Stir occasionally and skim off any foam or impurities.
  6. Taste the soup and season with salt and pepper as desired. If the broth is too thick, add a splash of hot water to loosen it slightly.
  7. Once the lentils are tender and the flavors melded, turn off the heat. Serve the soup hot, garnished with fresh herbs if desired, showing a velvety, hearty-looking bowl with bits of cooked vegetables and a fragrant surface.

Notes

For extra depth, let the soup sit overnight; flavors will develop even more. Adjust spice levels to taste, and add a splash of cream or coconut milk if you prefer a richer, creamier texture.