Spicy Autumn Lentil Soup

I love making soups in the fall and winter because they are filling, warm and leave me feeling so satisfied. I picked up this great lentil mix from Whole Foods - very well-priced by the way - and couldn't resist making a soup with it because of the beautiful colours!

The lentil mix was called Autumn and consisted of red, brown, yellow, black and green lentils. I'm sad I didn't get a picture of the dried lentils because the colour contrast was so amazing.

Anyway, I made this soup up with the few ingredients I had at the house - and it still turned out pretty amazing!

Spicy Autumn Lentil Soup

2 cups of dried lentils

3 large carrots

1 large yellow onion

4 Collard leaves

2 tsbp Chile Flakes

2 tbsp Grapeseed oil

2 cloves of Garlic

1 tbsp Turmeric

Dash of Curry Powder

3 Bay leaves

Black Pepper

• Soak the lentils overnight in a pot of water. Drain and rinse well.

• Saute chopped onion and garlic in grapeseed oil over medium heat for 5 minutes

• Add 2 cups of veggie stock and 1 cup of water along with chopped carrots, bay leaves, chile flakes turmeric and black pepper – bring to a boil

• Once boiling, bring down to a simmer and cook covered for 20 minutes

• Add in chopped collards for 5 minutes at the end

• Sprinkle black pepper and extra chiles if desired when serving

This soup is hearty, healthy and delicious with a bit of spice! 

If you want to plan ahead extra ingredients you could include:

- Parsnip

- Celery or Celery Root

- Zucchini