One-Pot September Harvest Lentil Soup

A nourishing “cook once, eat twice” meal for busy weeks

When September schedules start filling up, dinner doesn't need to become another source of stress. This hearty soup is designed to be simple, flexible and freezer-friendly. It combines vegetables, lentils and broth for a satisfying one-pot meal that can become dinner tonight and lunch tomorrow. 

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into small cubes
• 1 cup dry green or brown lentils, rinsed
• 6 cups vegetable or Bone broth
• 1 can (14 oz/398 mL) diced tomatoes
• 2 cups chopped kale or baby spinach
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp dried thyme
• Salt and freshly ground pepper, to taste
• Juice of ½ lemon
• Pumpkin seeds, optional, for serving

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots and celery. Sauté for 5–6 minutes, until beginning to soften.
3. Add the garlic, cumin, paprika, turmeric and thyme. Stir for about 30 seconds.
4. Add the sweet potato, lentils, broth and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer, covered, for about 25–30 minutes, or until the lentils and sweet potato are tender.
6. Stir in the kale or spinach and cook for another 2–3 minutes, until wilted.
7. Stir in the lemon juice and season with salt and pepper to taste.
8. Serve topped with pumpkin seeds and a drizzle of olive oil, if desired.

Make it your own

Need more protein? Add shredded chicken, cooked turkey, chickpeas or your favourite plant-based protein.

Want more greens? Add extra kale, spinach or chopped broccoli during the final few minutes.

Want it creamier? Stir in a splash of unsweetened coconut milk before serving.

Need it even easier? Use frozen pre-chopped vegetables.

The September Overwhelm Strategy: Cook Once, Eat Twice

Don't think of leftovers as leftovers. Think of them as tomorrow's lunch that you've already made. Store individual portions in the refrigerator for an easy lunch during the week, or freeze the soup in individual containers for those evenings when cooking is simply not happening.