26 Nutritious Fall Lentil Soup Recipes You’ll Love

As the air turns crisp and the leaves shift to vibrant shades of orange and gold, nothing feels more comforting than a warm, hearty bowl of soup.

Lentil soups are the ultimate fall meal—they’re nutritious, filling, and wonderfully versatile.

From classic earthy flavors to creative seasonal twists with pumpkin, apples, or roasted root vegetables, there’s a lentil soup to suit every palate.

In this article, we’ve gathered 26 fall lentil soup recipes that are perfect for cozy lunches, dinners, or even meal prep.

Whether you prefer a smooth, creamy bisque or a chunky, rustic stew, these soups will warm your home and nourish your body throughout the season.

26 Nutritious Fall Lentil Soup Recipes You’ll Love

These 26 fall lentil soup recipes prove that soup can be both hearty and exciting.

From simple weeknight favorites to gourmet seasonal creations, these recipes are sure to keep you cozy and nourished as the temperatures drop.

Serve them with crusty bread, a side salad, or enjoy them on their own—the options are endless.

Fall is the perfect time to embrace the warmth, nutrition, and comfort that lentil soups bring.

So grab your pot, gather your favorite fall ingredients, and start cooking—there’s a lentil soup here for everyone!

Harvest Lentil and Butternut Squash Soup

This cozy fall soup combines earthy lentils with sweet roasted butternut squash, warm spices, and aromatic vegetables.

It’s hearty, nutritious, and perfect for crisp autumn evenings.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups butternut squash, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
2. Add aromatics: Stir in garlic, cumin, cinnamon, and smoked paprika. Cook for another minute until spices bloom.
3. Combine main ingredients: Add lentils, diced butternut squash, vegetable broth, and water. Stir well.
4. Simmer the soup: Bring to a boil, then reduce heat to low and cover. Let simmer for 30–35 minutes, or until lentils and squash are tender.
5. Blend partially (optional): For a creamier texture, use an immersion blender to blend half of the soup. Leave some chunks for texture.
6. Season and serve: Taste and adjust salt and pepper. Garnish with fresh parsley and serve warm.

This Harvest Lentil and Butternut Squash Soup is both comforting and wholesome.

The subtle sweetness of the squash pairs beautifully with the earthiness of the lentils, creating a vibrant fall meal that’s satisfying in every spoonful

Autumn Lentil and Apple Soup

A unique twist on lentil soup, this recipe incorporates tart apples, root vegetables, and cozy fall spices.

The combination of sweet and savory flavors creates a perfectly balanced autumn soup.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium apple, peeled, cored, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• Fresh thyme for garnish

Instructions:

1. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.
2. Add apples and spices: Stir in diced apple, coriander, and ginger. Cook for another 2 minutes, letting the flavors meld.
3. Add lentils and liquid: Pour in the vegetable broth, then add lentils. Stir to combine.
4. Cook the soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer 20–25 minutes until lentils are tender.
5. Finish with vinegar: Remove from heat and stir in apple cider vinegar for brightness. Adjust seasoning as needed.
6. Serve: Ladle into bowls and garnish with fresh thyme.

Autumn Lentil and Apple Soup is a cozy, flavorful option for fall meals.

The apples add a subtle sweetness that enhances the savory lentils, making this soup both comforting and slightly unexpected—a perfect seasonal treat.

Spiced Pumpkin Lentil Soup

This hearty soup pairs pumpkin puree with lentils and aromatic fall spices for a rich, creamy, and nourishing bowl.

It’s a simple yet satisfying recipe for chilly autumn evenings.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 cup pumpkin puree (fresh or canned)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish

Instructions:

1. Prepare base vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic and spices: Stir in garlic, cumin, cinnamon, and nutmeg. Cook 1–2 minutes until fragrant.
3. Add lentils and liquid: Mix in lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer 25–30 minutes, until lentils are tender.
4. Blend for texture: Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for body.
5. Add coconut milk: Stir in coconut milk if using, and season with salt and pepper to taste.
6. Serve warm: Garnish with fresh parsley and serve with crusty bread for a complete meal.

Spiced Pumpkin Lentil Soup is the ultimate fall comfort food.

The combination of pumpkin and warm spices complements the hearty lentils perfectly, producing a nourishing, flavorful soup that feels like a hug in a bowl.

Smoky Chipotle Lentil Soup

This smoky, spicy lentil soup is perfect for fall evenings.

The earthy lentils are enhanced by chipotle peppers and smoked paprika, giving the soup a rich depth of flavor with a subtle heat.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1–2 chipotle peppers in adobo, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup water
• 2 tbsp olive oil
• Salt and pepper to taste
• Lime wedges and fresh cilantro for garnish

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–7 minutes until softened.
2. Add garlic and spices: Stir in garlic, smoked paprika, and minced chipotle peppers. Cook 1–2 minutes until fragrant.
3. Add lentils and liquid: Mix in lentils, vegetable broth, and water. Bring to a boil.
4. Simmer: Reduce heat to low and cover. Let simmer for 25–30 minutes until lentils are tender.
5. Adjust seasoning: Taste and add salt and pepper as needed.
6. Serve: Ladle soup into bowls, garnish with lime wedges and fresh cilantro for brightness.

Smoky Chipotle Lentil Soup has a warming depth perfect for crisp fall days.

The smoky and spicy notes bring a bold twist to classic lentil soup, making it both hearty and memorable.

Autumn Root Vegetable Lentil Soup

This nutrient-packed soup combines lentils with a variety of root vegetables, creating a hearty, fiber-rich meal.

Sweet potatoes, parsnips, and turnips give the soup a natural fall sweetness balanced with savory herbs.

Ingredients:

• 1 cup green lentils, rinsed
• 1 medium sweet potato, diced
• 1 parsnip, diced
• 1 turnip, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and sauté for 5 minutes until fragrant.
2. Add root vegetables: Stir in sweet potato, parsnip, and turnip. Cook for another 3–4 minutes.
3. Add lentils and broth: Pour in vegetable broth, add lentils, thyme, and rosemary. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer for 25–30 minutes until lentils and vegetables are tender.
5. Season and serve: Adjust salt and pepper. Garnish with fresh parsley and enjoy warm.

Autumn Root Vegetable Lentil Soup is earthy, sweet, and deeply comforting.

Packed with seasonal vegetables, it’s a wholesome soup perfect for nourishing the body and warming the soul during fall.

Curried Coconut Lentil Soup

This creamy lentil soup is infused with aromatic curry spices and coconut milk, offering a silky, flavorful fall meal.

It’s both comforting and vibrant, perfect for those who love a mild exotic twist.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, ginger, carrots, and celery. Cook 5–6 minutes until softened.
2. Add spices: Stir in turmeric, curry powder, and cumin. Cook 1–2 minutes until fragrant.
3. Add lentils and broth: Add lentils and vegetable broth. Bring to a boil, then reduce heat to low.
4. Simmer: Cover and cook for 20–25 minutes until lentils are soft.
5. Finish with coconut milk: Stir in coconut milk for creaminess. Adjust salt and pepper.
6. Serve: Ladle soup into bowls and garnish with fresh cilantro.

Curried Coconut Lentil Soup is a luscious, warming dish with a gentle spice and creamy texture.

Perfect for chilly fall nights, it’s an easy way to add exotic warmth and vibrant flavor to your seasonal meals.

Sweet Potato and Kale Lentil Soup

This hearty soup pairs tender lentils with sweet potatoes and nutrient-packed kale, creating a vibrant, fall-inspired meal.

Warm spices and a touch of garlic round out the flavors for a comforting bowl.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 1 bunch kale, stems removed and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Sauté base vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic and spices: Stir in garlic, smoked paprika, and cumin. Cook for 1–2 minutes until fragrant.
3. Add lentils and sweet potato: Pour in lentils and vegetable broth, then add diced sweet potato. Bring to a boil.
4. Simmer: Reduce heat and cover. Let simmer 25–30 minutes until lentils and sweet potatoes are tender.
5. Add kale: Stir in kale and cook for another 5 minutes until wilted. Season with salt and pepper.
6. Serve: Ladle into bowls and finish with a squeeze of fresh lemon juice.

Sweet Potato and Kale Lentil Soup is wholesome, nutrient-dense, and perfect for crisp fall evenings.

The combination of hearty lentils, sweet potatoes, and leafy greens creates a satisfying, colorful bowl of comfort.

Carrot Ginger Lentil Soup

This bright and flavorful soup combines lentils with carrots and fresh ginger.

It’s light yet filling, with a touch of warmth that makes it ideal for autumn lunches or dinners.

Ingredients:

• 1 cup red lentils, rinsed
• 4 large carrots, peeled and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger. Cook 3–4 minutes until fragrant.
2. Add carrots and spices: Stir in carrots and turmeric. Cook for another 2–3 minutes.
3. Add lentils and broth: Pour in red lentils and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer for 20–25 minutes until lentils and carrots are soft.
5. Blend partially: Use an immersion blender to blend half the soup for a creamy texture while leaving some chunks.
6. Serve: Season with salt and pepper. Garnish with fresh cilantro or parsley.

Carrot Ginger Lentil Soup is a bright, slightly sweet, and gently spiced option for fall.

Its smooth texture and aromatic flavor make it perfect for both a cozy dinner and a healthy lunch.

Roasted Tomato and Lentil Soup

This soup combines the rich flavors of roasted tomatoes with earthy lentils and aromatic herbs.

It’s a savory, full-bodied dish that’s both comforting and satisfying for fall.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 6 large tomatoes, halved
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast tomatoes: Preheat oven to 400°F (200°C). Place halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until caramelized.
2. Sauté vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook 5–6 minutes until softened.
3. Combine ingredients: Add roasted tomatoes, lentils, oregano, basil, and vegetable broth. Stir well.
4. Simmer: Bring to a boil, then reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
5. Blend partially (optional): For a smoother texture, blend half the soup. Adjust seasoning.
6. Serve: Garnish with fresh basil and enjoy warm.

Roasted Tomato and Lentil Soup is rich, savory, and deeply comforting.

The roasted tomatoes add a natural sweetness and depth of flavor, making it a standout fall soup that’s both satisfying and nourishing.

Roasted Pumpkin and Red Lentil Soup

This rich and creamy soup blends roasted pumpkin with red lentils and warm spices.

It’s a comforting fall dish that’s perfect for chilly evenings and pairs wonderfully with crusty bread.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until tender and slightly caramelized.
2. Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, cooking 5–6 minutes until softened.
3. Add lentils and spices: Stir in lentils, cumin, cinnamon, and nutmeg. Cook for 1–2 minutes until fragrant.
4. Simmer: Add roasted pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender.
5. Blend partially: Use an immersion blender to blend half the soup for creaminess while leaving some texture.
6. Serve: Garnish with fresh parsley and serve warm.

Lentil, Apple, and Sage Soup

This sweet-and-savory soup combines earthy lentils with crisp fall apples and fragrant sage.

It’s a unique, seasonal soup that balances hearty lentils with fruity and herbal notes.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium apple, peeled, cored, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp fresh chopped sage (or 1/2 tsp dried sage)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook 5–6 minutes until softened.
2. Add apples and sage: Stir in diced apple and chopped sage. Cook another 2–3 minutes to release aromas.
3. Add lentils and broth: Pour in lentils and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer 25–30 minutes until lentils and vegetables are tender.
5. Adjust seasoning: Add salt and pepper to taste. Optionally, blend half the soup for a creamier texture.
6. Serve: Serve warm with a drizzle of olive oil or a slice of rustic bread.

Lentil, Apple, and Sage Soup is a fall-inspired dish with the perfect balance of earthy, sweet, and herbal flavors.

The tender lentils and apples create a comforting, slightly sweet, and aromatic soup perfect for autumn.

Butternut Squash, Carrot, and Lentil Soup

This velvety soup combines roasted butternut squash and carrots with lentils and warming spices.

It’s full-bodied, naturally sweet, and perfect for a hearty fall meal.

Ingredients:

• 1 cup brown lentils, rinsed
• 2 cups butternut squash, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Roast vegetables: Preheat oven to 400°F (200°C). Toss butternut squash and carrots with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Sauté aromatics: Heat remaining olive oil in a large pot over medium heat. Add onion and garlic, cooking 5 minutes until soft.
3. Combine ingredients: Add lentils, roasted squash, carrots, coriander, cinnamon, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer 20–25 minutes until lentils are tender.
5. Blend (optional): Partially blend for a smooth texture while leaving some chunks. Adjust seasoning.
6. Serve: Garnish with fresh parsley or chives and serve warm.

Butternut Squash, Carrot, and Lentil Soup is a naturally sweet, warming, and nourishing dish.

The roasted vegetables add depth, while the spices make this fall soup fragrant and comforting.

Moroccan-Spiced Lentil Soup

This vibrant soup features lentils simmered with warm Moroccan spices, tomatoes, and a touch of harissa.

It’s aromatic, hearty, and perfect for a cozy fall dinner.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp cayenne (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• 1 tsp harissa paste (optional)

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic and spices: Stir in garlic, cumin, coriander, smoked paprika, cinnamon, and cayenne. Cook 1–2 minutes until fragrant.
3. Add lentils and tomatoes: Mix in lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer 25–30 minutes until lentils are tender.
5. Finish and serve: Stir in harissa if using. Season with salt and pepper. Garnish with fresh cilantro or parsley.

Moroccan-Spiced Lentil Soup is bold, aromatic, and perfect for fall.

The warm spices and optional harissa give this soup a rich depth, making it a comforting yet exotic dish.

Lentil, Pear, and Thyme Soup

This elegant soup balances earthy lentils with the natural sweetness of pears and the delicate aroma of thyme.

It’s a sophisticated, fall-inspired soup perfect for lunch or dinner.

Ingredients:

• 1 cup green lentils, rinsed
• 1 large pear, peeled, cored, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic and thyme: Stir in garlic and thyme. Cook 1–2 minutes until aromatic.
3. Add lentils and broth: Add lentils and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer 25 minutes until lentils are tender.
5. Add pears: Stir in diced pears and cook 5 more minutes until softened.
6. Serve: Adjust salt and pepper to taste. Optionally, blend partially for a creamy texture.

Lentil, Pear, and Thyme Soup is a refined and comforting fall soup.

The sweet pears complement the earthy lentils, while thyme adds a subtle herbal note, making this dish both unique and nourishing.

Mediterranean Lentil Soup with Spinach and Feta

A bright, savory soup featuring lentils, fresh spinach, and a sprinkle of feta cheese.

Mediterranean herbs and lemon juice create a fresh, flavorful fall soup.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1/2 lemon
• Feta cheese for garnish

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5–6 minutes until softened.
2. Add garlic and herbs: Stir in garlic, oregano, and basil. Cook 1–2 minutes until fragrant.
3. Add lentils and broth: Mix in lentils and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
5. Add spinach and lemon: Stir in fresh spinach and lemon juice. Cook 2–3 minutes until spinach is wilted.
6. Serve: Garnish with crumbled feta cheese and serve warm.

Mediterranean Lentil Soup with Spinach and Feta is fresh, flavorful, and nourishing.

The bright lemon juice and creamy feta elevate the earthy lentils, making this a vibrant, fall-ready soup.

Lentil and Roasted Root Vegetable Soup

This rich, earthy soup combines lentils with an assortment of roasted root vegetables like parsnips, carrots, and turnips.

It’s warming, filling, and perfect for chilly fall days.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 cup turnips, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast root vegetables: Preheat oven to 400°F (200°C). Toss carrots, parsnips, and turnips with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until tender and slightly caramelized.
2. Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and garlic. Cook 5–6 minutes until fragrant and soft.
3. Combine ingredients: Add lentils, roasted vegetables, vegetable broth, thyme, and smoked paprika. Stir well.
4. Simmer: Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
5. Serve: Adjust salt and pepper to taste. Garnish with fresh parsley.

Lentil and Roasted Root Vegetable Soup is hearty, flavorful, and deeply comforting. The roasted vegetables add natural sweetness, creating a rich and satisfying fall meal.

Lentil, Mushroom, and Barley Soup

This soup is a hearty, earthy combination of lentils, mushrooms, and barley.

It’s a filling fall recipe with robust flavors and satisfying textures.

Ingredients:

• 1 cup brown lentils, rinsed
• 1/2 cup pearl barley
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté aromatics and mushrooms: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Cook 5–6 minutes. Add mushrooms and cook 4–5 minutes until softened.
2. Add grains and lentils: Stir in lentils, barley, and thyme.
3. Add broth and simmer: Pour in vegetable broth. Bring to a boil, reduce heat, and simmer 35–40 minutes until lentils and barley are tender.
4. Season and serve: Adjust salt and pepper. Garnish with fresh parsley.

Lentil, Mushroom, and Barley Soup is a satisfying, hearty fall dish.

The combination of earthy mushrooms, tender lentils, and chewy barley makes it perfect for a comforting seasonal meal.

Lentil, Spinach, and Sweet Potato Soup

This vibrant soup combines earthy lentils with tender sweet potatoes and fresh spinach.

It’s nutritious, comforting, and packed with fall flavors.

Ingredients:

• 1 cup green lentils, rinsed
• 1 medium sweet potato, peeled and diced
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots. Cook 5–6 minutes until softened.
2. Add spices and lentils: Stir in cumin and smoked paprika, then add lentils and vegetable broth. Bring to a boil.
3. Simmer: Reduce heat and simmer 20 minutes. Add diced sweet potato and cook another 10–15 minutes until tender.
4. Add spinach: Stir in fresh spinach and cook 2–3 minutes until wilted. Adjust seasoning with salt and pepper.
5. Serve: Ladle into bowls and enjoy warm.

Lentil, Spinach, and Sweet Potato Soup is a nutritious and comforting fall soup. The sweet potatoes and spinach add color, flavor, and extra nourishment, making it a perfect seasonal meal.

Chestnut and Lentil Soup

This rich and creamy soup combines earthy lentils with roasted chestnuts, creating a luxurious and comforting fall dish.

Warm spices enhance the nutty flavor for an elegant twist on a classic soup.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 cup roasted chestnuts, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground nutmeg
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.
2. Add spices and lentils: Stir in nutmeg, then add lentils and vegetable broth. Bring to a boil.
3. Simmer: Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
4. Add chestnuts: Stir in chopped chestnuts and cook 5 minutes to warm through.
5. Serve: Adjust salt and pepper, garnish with parsley, and serve warm.

Chestnut and Lentil Soup is a luxurious fall soup.

The roasted chestnuts add richness and a subtle sweetness, creating a comforting and elegant seasonal dish.

Roasted Butternut Squash and Lentil Bisque

This creamy bisque blends roasted butternut squash with red lentils and aromatic spices.

It’s velvety, slightly sweet, and perfect for a sophisticated fall meal.

Ingredients:

• 1 cup red lentils, rinsed
• 2 cups butternut squash, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup coconut milk (optional)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Roast squash: Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. Sauté aromatics: Heat remaining olive oil in a large pot. Add onion and garlic, cooking 5 minutes until softened.
3. Add lentils and broth: Stir in lentils, roasted squash, cinnamon, ginger, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat and simmer 20–25 minutes until lentils are tender.
5. Blend bisque: Use an immersion blender to puree soup until smooth. Stir in coconut milk if desired.
6. Serve: Garnish with fresh chives and serve warm.

Roasted Butternut Squash and Lentil Bisque is creamy, fragrant, and perfect for fall.

The roasted squash adds natural sweetness, while the spices make it a rich and cozy seasonal soup.

Lentil, Caramelized Onion, and Pear Soup

This soup balances the earthiness of lentils with the sweetness of caramelized onions and ripe pears.

It’s a sophisticated fall soup, perfect for dinner parties or a cozy night in.

Ingredients:

• 1 cup green lentils, rinsed
• 1 large pear, peeled, cored, and diced
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and pepper to taste

Instructions:

1. Caramelize onions: In a large pot, heat olive oil over medium heat. Add onions and cook 15–20 minutes, stirring frequently, until golden and caramelized.
2. Add garlic and thyme: Stir in garlic and thyme, cooking 1–2 minutes.
3. Add lentils and broth: Add lentils and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
5. Add pears: Stir in diced pears and cook 5 minutes until softened. Adjust salt and pepper.
6. Serve: Optionally, partially blend for a creamy texture and serve warm.

Lentil, Caramelized Onion, and Pear Soup is a sophisticated fall soup.

The sweet onions and pears complement the earthy lentils perfectly, creating a nuanced and comforting dish.

Lentil, Roasted Red Pepper, and Tomato Soup

This vibrant soup blends earthy lentils with sweet roasted red peppers and ripe tomatoes.

The result is a smooth, rich, and slightly smoky fall soup.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 red bell peppers, roasted and diced
• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast peppers: Preheat oven to 400°F (200°C). Roast red peppers until skins char slightly. Peel, dice, and set aside.
2. Sauté aromatics: Heat olive oil in a pot over medium heat. Add onions and garlic; cook 5–6 minutes until softened.
3. Combine ingredients: Add lentils, roasted peppers, tomatoes, smoked paprika, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat and simmer 25–30 minutes until lentils are tender.
5. Blend (optional): Partially blend for a smoother texture.
6. Serve: Garnish with fresh basil and enjoy warm.

Lentil, Roasted Red Pepper, and Tomato Soup is smoky, sweet, and satisfying.

Perfect for a colorful and comforting fall meal.

Lentil, Carrot, and Coconut Soup

A creamy, tropical-inspired lentil soup with tender carrots and coconut milk.

The subtle sweetness of coconut balances the earthy lentils for a cozy fall dish.

Ingredients:

• 1 cup red lentils, rinsed
• 3 large carrots, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté aromatics: Heat olive oil in a pot over medium heat. Add onions and garlic; cook 5 minutes until softened.
2. Add spices and lentils: Stir in ginger and turmeric. Add lentils, carrots, and vegetable broth. Bring to a boil.
3. Simmer: Reduce heat and simmer 20–25 minutes until lentils and carrots are tender.
4. Add coconut milk: Stir in coconut milk and heat through. Adjust seasoning.
5. Serve: Garnish with fresh cilantro and enjoy warm.

Lentil, Carrot, and Coconut Soup is smooth, aromatic, and slightly sweet.

Its creamy texture and warm spices make it perfect for a comforting fall meal.

Lentil, Kale, and Roasted Garlic Soup

A nutrient-packed soup with hearty lentils, tender kale, and rich roasted garlic.

This fall soup is earthy, flavorful, and perfect for a cozy dinner.

Ingredients:

• 1 cup green lentils, rinsed
• 1 bunch kale, stems removed and chopped
• 1 head garlic, roasted
• 1 onion, chopped
• 2 carrots, diced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Roast garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and roast 20 minutes until soft.
2. Sauté vegetables: In a pot, heat olive oil. Add onion and carrots; cook 5–6 minutes until softened.
3. Add lentils and broth: Stir in lentils, thyme, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat and simmer 25 minutes until lentils are tender.
5. Add kale and roasted garlic: Stir in kale and squeeze roasted garlic cloves into the soup. Cook 3–5 minutes until kale is wilted.
6. Serve: Season with salt and pepper and serve warm.

Lentil, Kale, and Roasted Garlic Soup is hearty, earthy, and packed with fall flavors.

The roasted garlic adds a rich, aromatic depth that complements the lentils and kale beautifully.

Lentil, Roasted Pumpkin, and Sage Soup

A creamy and comforting fall soup that combines earthy lentils with sweet roasted pumpkin and aromatic sage. Perfect for chilly autumn evenings.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 cups pumpkin, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: a splash of cream or coconut milk

Instructions:

1. Roast pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast 20–25 minutes until tender.
2. Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and garlic; cook 5–6 minutes until soft.
3. Add lentils and broth: Stir in lentils, roasted pumpkin, sage, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat and simmer 25–30 minutes until lentils are tender.
5. Optional creaminess: Blend partially for a creamy texture or stir in a splash of cream/coconut milk.
6. Serve: Season with salt and pepper and serve warm.

Lentil, Roasted Pumpkin, and Sage Soup is a rich and fragrant fall soup.

The roasted pumpkin adds natural sweetness while sage adds an earthy, seasonal aroma.

Lentil, Apple, and Carrot Soup

This soup offers a sweet-and-savory flavor profile, combining earthy lentils with crisp fall apples and tender carrots.

It’s light, comforting, and perfect for autumn lunches.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 medium apples, peeled, cored, and diced
• 2 carrots, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots; cook 5–6 minutes until softened.
2. Add lentils and broth: Stir in lentils, vegetable broth, and cinnamon. Bring to a boil.
3. Simmer: Reduce heat, cover, and simmer 25 minutes until lentils are tender.
4. Add apples: Stir in diced apples and cook 5 minutes until slightly softened.
5. Serve: Adjust seasoning with salt and pepper. Garnish with fresh parsley.

Lentil, Apple, and Carrot Soup is a sweet-and-earthy fall dish.

The apples provide a natural sweetness that balances the lentils, making it a cozy, flavorful autumn soup.