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Autumn Lentil and Apple Cider Soup Recipe

Autumn Lentil and Apple Cider Soup

This hearty soup features earthy lentils simmered with smoky spices and infused with the natural sweetness of apple cider. The result is a thick, velvety broth filled with tender lentils and chunks of seasonal vegetables, showcasing warm autumn flavors and an appealing rustic appearance.
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Course: Main Course
Cuisine: Fall Comfort Food
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 230kcal
Author: James Taylor
Servings: 4

Equipment

  • Large saucepan or soup pot
  • Wooden spoon or silicone spatula

Ingredients

  • 1 cup dried lentils rinsed
  • 2 tablespoons olive oil extra virgin preferred
  • 1 medium onion diced
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika optional, for depth
  • 1 cup apple cider preferably unfiltered
  • 4 cups vegetable broth
  • 1 bay leaf bay leaf
  • Salt to taste
  • Black pepper to taste

Instructions

  • Heat the olive oil in a large saucepan over medium heat until shimmering. Add the diced onion, carrots, and celery, and sauté until the vegetables are soft and the onions become translucent, about 5-7 minutes.
    Heat the olive oil in a large saucepan over medium heat until shimmering. Add the diced onion, carrots, and celery, and sauté until the vegetables
  • Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant and slightly browned.
    Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant and slightly browned
  • Add the rinsed lentils to the pot and stir to coat with the spice mixture and vegetables. Toast the lentils for about 2 minutes, allowing their flavor to develop.
    Add the rinsed lentils to the pot and stir to coat with the spice mixture and vegetables
  • Pour in the apple cider and bring the mixture to a gentle simmer, allowing some of the liquid to reduce slightly and flavors to meld, about 3-4 minutes.
    Pour in the apple cider and bring the mixture to a gentle simmer, allowing some of the liquid to reduce slightly and flavors to meld, about 3-4 minutes.
  • Add the vegetable broth and bay leaf, then increase heat slightly until the soup begins to bubble.
    Add the vegetable broth and bay leaf, then increase heat slightly until the soup begins to bubble
  • Reduce the heat to low and cover the pot, letting the soup simmer gently for 30-35 minutes, or until the lentils are tender and have absorbed much of the flavorful liquid.
    Reduce the heat to low and cover the pot, letting the soup simmer gently for 30-35 minutes
  • Remove the bay leaf, then taste the soup and season with salt and freshly ground black pepper as desired.
  • Optional: For a creamier texture, use an immersion blender to purée part of the soup directly in the pot, or carefully transfer some to a blender and blend until smooth, then stir back in.
  • Serve hot, garnished with fresh herbs or a drizzle of extra virgin olive oil for added flavor and visual appeal.

Notes

Adding a splash more apple cider at the end can enhance sweetness; feel free to adjust seasoning to taste. Serve with crusty bread for a complete fall meal.

Nutrition

Calories: 230kcal | Carbohydrates: 40g | Protein: 14g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 780mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 40mg | Iron: 3mg