Autumn Harvest lentil soup
Autumn weather is certainly my inspiration for this recipe. It gives me the sense of warmth inside during a beautiful autumn day! It's a big hit with family and friends and is much requested during those times where I cater family events, I cut the recipe in half for here.
It is also a great vegan recipe, just swap the chicken broth out for vegetable broth and omit the butter.
Autumn Harvest lentil soup
Autumn weather is certainly my inspiration for this recipe. It gives me the sense of warmth inside during a beautiful autumn day! It's a big hit with family and friends and is much requested during those times where I cater family events, I cut the recipe in half for here.
It is also a great vegan recipe, just swap the chicken broth out for vegetable broth and omit the butter.
Cooking Instructions
- 1
In a 6 quart dutch oven pan, set to medium high heat. Add your oil and butter. Saute your Trinity of vegetables, carrots, onions and celery with a pinch of the kosher salt. Sauteed for approximately 5-7 minutes or until softened.
- 2
Add seasonings and allow to cook together for 2 minutes.
- 3
Add your chicken broth, fire roasted tomatoes and lentils.
- 4
Bring to a boil, cover, set heat to low and let simmer for 1 hour or until lentils are tender.
- 5
I sometimes put (diced) Central Falls Provision kielbasa in. I add it shortly after the vegetable start cooking and then finish out the recipe accordingly.
I hope you Enjoy!
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