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It finally is fall here, that chill that gets to your bone and a reason to break out my scarves. My scarves collection is really the only reason I can get through the season. Looks like fall has appeared right on time, as Thanksgiving in Canada is right around the corner.
Along with fall, pumpkin spice season has most definitely kicked into high gear! I’m really not a fan of pumpkin (unpopular opinion, I know). I just don’t get it! But fall does usually mean that I start to feel like I want to put cinnamon in everything and I can no longer eat salads with my meals.
In the summer, salads in summer are easy, they’re crisp, they’re fresh. But once it’s fall, those salads feel more like a chore than a complete meal. So welcome, soups! Soups are warm, comfort, sit-in-your-blanket-watching-TV type meals. The best ones can be paired with some good bread!
The downside of soups though is that they aren’t as easy to make as salads. They take time, and planning. And the worst part is, they’re easy to turn into mush! Soups also range between creamy, calorie heavy meals, where you might as well have eaten some mac n cheese and called it a day. Or they appear in the form of those clear, I-need-to fit-into-my-dress-next-week category, followed by constant hunger
But not this recipe. This one here is full of flavour and quite filling to be a full meal! The base is lentils so you know it’s good for you – packed with proteins and good carbs. The spices are warm and flavourful, and the lemon juice at the end is just the finisher you need!
Let me know if you try the recipe!
- 1 onion, minced (I used yellow, since that’s what I had on hand)
- 1 tsp turmeric
- 2 tsp cumin
- Pinch salt
- 1/2 tsp pepper
- 1 can lentils
- Juice of 1/2 lemon
- 2 cups water
- In a saucepan, heat some oil, and fry the onions until translucent
- Add the turmeric, cumin, salt and pepper and cook with the onions about 1-2 minutes
- Lentils – Wash the canned lentils (to remove the sodium/any impurities)
- Add lentils and water to the sauce pan, and simmer for 10 minutes
- Optional – you can leave the soup with the chunky lentils, or in a blender or with an immersion blender, blend the soup
- Add the lemon juice and mix
- Serve garnished with parsley and some crusty bread
- Serves 2 if serving as a main, or 4 as a starter
- If using dry lentils, simmer for approx. 20-30 minutes until tender; dry lentils need to be cooked at a ratio of 3 cups water to 1 cup dry lentils.