After weeks of denial, I threw on a pair of jeans and a sweater.
I get it—it’s fall.
Sweater weather is one of my favorite things, but for some reason, this year I just couldn’t bring myself to do it.
Maybe it’s because I was thinking well beyond the charming start of fall with chai lattes and everything pumpkin.
I couldn’t help but fast-forward to bitterly cold winter days when no amount of layers can keep you warm.
You forget how you survive it every year until the long cold spells come back. I guess our brains just block it out.
My first bowl of bowl of soup this season was long overdue. It was time to just get on with it.
Don’t get me wrong. I adore soup. What better way is there to just devour an entire bowl of vegetables?
It might be the easiest way for a healthy meal that guarantees leftovers.
Instead of buying all sorts of ingredients at the grocery, I did a total pantry/fridge raid to clear my shelves.
Soup is the perfect way to not let anything go to waste.
The result was tomato carrot lentil soup.
How To Make Tomato Carrot Lentil Soup
Every time I make soup, it reminds me why I love swapping salads for warm bowls of veggie-packed soups.
For this tomato carrot lentil soup, I start by sautéing onions and carrots and then adding minced garlic, cumin, red pepper flakes, salt and pepper.
Red pepper flakes make this soup spicy.
After that I pour in fire-roasted diced tomatoes, veggie stock and lentils.
In about 20 minutes or so, the lentils and carrots are tender.
I add chopped lacinato kale, and the heat from the soup wilts the leaves in minutes.
What I like about lentils are how they make a soup filling and hearty. There’s no need to serve this soup with a sandwich or a hunk of bread.
It really eats like a meal on its own.Print
Tomato Carrot Lentil Soup
- Prep Time: 5 minutes
- Cook Time: 25-31 minutes
- Total Time: 30-36 minutes
- Yield: Serves 4 1x
1 tablespoon olive oil
1 small white onion, roughly chopped
1 pound carrots, peeled and diced
1 garlic clove, minced
1 teaspoon cumin
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–28 ounce can fire-roasted diced tomatoes
4 cups vegetable stock
1 cup green lentils, rinsed
1 cup roughly chopped lacinato kale, ribs removed
1 tablespoon chopped fresh, parsley
Heat the olive oil in a large saucepan over medium high heat. Sauté the onions and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the cumin, red pepper flakes, salt and pepper.
Pour in the tomatoes and stock and bring to a boil. Add the lentils, reduce the heat and simmer for 20-25 minutes until the lentils are tender.
Stir in the kale and simmer for a couple minutes letting the leaves wilt slightly.
Divide the soup into bowls and top with fresh parsley before serving.