Hello everyone,<\/p>\n

Soup season has officially started. There is a chill in the air, the leaves are falling, the sweaters are out, and soup is on the menu. Who doesn’t love a big bowl of comforting, warm soup?<\/p>\n

Soup is one of the easiest things you can make for dinner. Better yet – make a big vat on Sunday and eat it all week long! From thick and creamy to vegetable-chunky, soup is so versatile, yet so simple.<\/p>\n

Just chop up your veggies, gather other ingredients, mix it all in your slow cooker or on the stove and you’re basically done.<\/p>\n

Today I’m sharing one of my go to soup recipes for the fall. It’s a hearty, spicy vegan lentil stew. The flavors are mix of sweet and savory, with just a hint of heat. You’ll be sure to make this a staple in no time. Give it a try and let me know what you think!<\/p>\n

Happy cooking! Cheers!<\/p>\n

Jocelyn<\/p>\n

Spicy Vegan Lentil Stew<\/h2>\n

Adapted recipe\u00a0from the Vegan Fire & Spice<\/a> cookbook ,which I\u00a0highly<\/span> recommend.<\/em><\/p>\n

Prep Time:<\/strong> ~15 minutes; Cook Time:<\/strong> ~60 minutes;\u00a0Yield:<\/strong> Serves 8<\/h4>\n

Ingredients: \u00a0<\/strong><\/h2>\n

\n
• 1 lg. onion, chopped<\/li>\n
• 2 stalks celery, chopped<\/li>\n
• 1 lg. red bell pepper, chopped<\/li>\n
• 2 carrots, chopped into thin rounds<\/li>\n
• 1 lg. yukon gold potato, chopped<\/li>\n
• 1 \u00bd c. dried red lentils<\/li>\n
• 3 cloves garlic,\u00a0minced<\/li>\n
• 1 can diced fire-roasted tomatoes<\/li>\n
• 1 small can tomato paste<\/li>\n
• 8 cups low sodium vegetable broth<\/li>\n
• 3 tbl. extra virgin olive oil<\/li>\n
• \u00bd tsp. each of cinnamon, cardamom coriander, ginger, & freshly ground salt & pepper<\/li>\n
• 1 tsp. each of\u00a0turmeric and cumin<\/li>\n
• 2 tsp. Harissa seasoning<\/li>\n
• 2 bay leaves<\/li>\n
• 1 tbl. lemon juice<\/li>\n<\/ul>\n

  Directions:<\/strong><\/h2>\n

  \n
  • Heat the extra virgin olive oil in a large soup pot.<\/li>\n
  • Add the onion, celery, carrots, bell pepper, and potato. Cover and cook until softened.<\/li>\n
  • Add the garlic, and cook another 2-3 minutes.<\/li>\n
  • Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.<\/li>\n
  • Add the tomato paste \u00a0and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 45 minutes.<\/li>\n
  • Finally, add the lemon juice and cook uncovered for another 5-10 minutes.<\/li>\n
  • Garnish with vegan parmesan cheese and parsley.<\/li>\n
  • Enjoy!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Hello everyone, Soup season has officially started. There is a chill in the air, the leaves are falling, the sweaters are out, and soup is on the menu. Who doesn’t love a big bowl of comforting, warm soup? Soup is one of the easiest things you can make for dinner. Better yet – make a … Continue reading Recipe: Spicy Vegan Lentil Stew<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[100,1,107,120,130,136,155,172],"tags":[558,574,611,636],"jetpack_publicize_connections":[],"yoast_head":"\n