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Lentils are a versatile legume that comes in various colors, including green, brown, red, and black, each offering unique flavors and textures. Nutritionally, lentils are a rich source of protein, making them an excellent meat substitute for vegetarians and vegans. They are also high in dietary fiber, which aids digestion and helps maintain a healthy weight. Additionally, lentils are packed with essential nutrients such as iron, folate, and magnesium, making them a heart-healthy choice that supports overall well-being.

Cozy Vegetable and Lentil Soup for Dinner

As autumn settles in, warm yourself with a comforting bowl of Cozy Autumn Vegetable and Lentil Soup. This delicious recipe highlights the nutritional benefits of lentils, packed with protein, fiber, and essential vitamins. Combining seasonal vegetables like carrots and kale enhances flavor and nutrition, making each spoonful a delightful experience. Perfect for weeknight dinners or festive gatherings, this soup embodies the essence of fall and is sure to nourish both body and soul. Enjoy the warmth and richness of autumn in every bite!
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Ingredients
  

1 cup dried green or brown lentils, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 medium potato, diced (preferably Yukon Gold or Russet)

1 medium zucchini, chopped

1 cup kale or spinach, chopped

1 can (14.5 oz) diced tomatoes, with their juices

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon ground cumin

1 bay leaf

Salt and freshly ground black pepper, to taste

Optional: 1 tablespoon fresh lemon juice (for a zesty finish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, roughly 5 minutes. Next, add the minced garlic and cook for an additional minute, letting its aroma fill the kitchen.

    Incorporate the chopped carrots and celery into the pot. Sauté for about 5 to 7 minutes, stirring occasionally, until these vegetables start to soften and release their flavors.

      Add the diced potato and zucchini to the mix, followed by the rinsed lentils. Stir thoroughly to ensure all ingredients are well combined.

        Pour in the vegetable broth and add the can of diced tomatoes along with their juices. Sprinkle in the dried thyme, ground cumin, and bay leaf, stirring to integrate the spices into the mixture.

          Increase the heat to bring the soup to a boil. Once boiling, reduce the heat and cover the pot, allowing the soup to simmer for 30 to 35 minutes, or until the lentils and vegetables are tender and cooked through.

            In the last 5 minutes of cooking, stir in the chopped kale or spinach, allowing it to wilt into the soup. Season to taste with salt, pepper, and if desired, the optional lemon juice to brighten the flavors.

              Before serving, remove the bay leaf from the soup. Ladle the warm soup into bowls and finish with a sprinkle of fresh parsley to enhance color and flavor.

                - Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6

                  Feel free to cozy up with this comforting soup on a chilly autumn day!