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Autumn Lentil Soup with Roasted Apples and Cinnamon

This hearty lentil soup features tender lentils simmered with roasted apples, aromatic cinnamon, and fresh herbs, resulting in a velvety, comforting dish. The soup has a smooth texture with a hint of sweetness and warmth, topped with a lightly browned surface and vibrant, garnished herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food, fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups green or brown lentils rinsed and drained
  • 2 large apples firm, tart or sweet variety
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh herbs for garnish e.g., parsley or thyme

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the apples into wedges, removing the core, and spread them on a baking sheet. Drizzle with a little olive oil and roast until golden and fragrant, about 20-25 minutes.
  2. While the apples roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. The onions should emit a mild aroma and look glossy.
  3. Add the minced garlic and ground cinnamon to the onions, stirring continuously until the mixture is fragrant, about 30 seconds. This will fill your kitchen with warm, inviting scents.
  4. Rinse the lentils and add them to the pot, stirring to coat with the aromatic mixture. Cook for 1-2 minutes until the lentils are slightly toasted and fragrant.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let simmer until the lentils are tender and the soup has thickened slightly, about 25-30 minutes. Stir occasionally to prevent sticking.
  6. Add the roasted apples to the soup, along with a splash of apple cider vinegar. Stir well. Let the flavors meld for another 5-10 minutes, allowing the apples to soften further.
  7. Use an immersion blender to purée part of the soup directly in the pot, creating a creamy texture while retaining some of the lentils' shape. Alternatively, transfer a portion to a blender, purée until smooth, then return to the pot. Adjust salt and pepper to taste.
  8. Once the soup reaches a velvety consistency, ladle it into bowls. Garnish with freshly chopped herbs for a burst of color and fresh aroma.
  9. Serve the soup hot, accompanied by crusty bread if desired, and enjoy the comforting flavors of autumn in every spoonful.

Notes

You can substitute other apple varieties or use a combination of sweet and tart apples for varied flavor. Adjust the cinnamon to your taste for a more or less spicy aroma. Leftovers keep well refrigerated for up to 3 days.