Vegan Autumn Lentil Soup

Vegan Autumn Lentil Soup

This soup started with the gorgeous lentils above. I found them in a bulk bin at Whole Foods and fell in love. I knew that the red lentils wouldn’t stay red, but I had decided that the mixture would still look like autumn leaves after being cooked. Wrong!

Vegan Autumn Lentil Soup

I also added these beautiful purple potatoes to add to the imagined colorful mix. And, well, I was wrong again.

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The soup turned out tasty and perfect for a fall day, but it looks like any other lentil soup. The mixed lentils and purple potatoes cost more than the plain ones. So use plain ones in this recipe and you won’t be disappointed. You can use any lentil you have on hand.

Vegan Autumn Lentil Soup

Serves: 4

soy-free, gluten-free
  • 1 tablespoon olive oil
  • ½ small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup lentils
  • 5 cups water
  • 2 cups potato, chopped
  • 1 carrot, chopped
  • 1 stalk celery, minced
  • 1 tablespoon bouillon
  • 1 sprig fresh rosemary (or ¼ teaspoon ground)
  • 2 sprigs fresh thyme (or 1 teaspoon dried)
  • smoked salt (or plain salt) and pepper, to taste
The night before:
  1. Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Store cooked mixture with other cut veggies in the fridge overnight.
In the morning:
  1. Add everything except salt and pepper to the slow cooker.
  2. Cook 7 - 9 hours on low.
Before serving:
  1. Taste, add salt and pepper. Adjust seasonings if needed.

Vegan Autumn Lentil Soup


  1. bonehedz says

    Mmmm! Yummy! Lentils are my favorite as they are soooo easy!

    Off topic: Can I cook a pie pumpkin in a crock and if so, HOW? Tiz the season!!!!

    • says

      You can cook pumpkin pie pudding – which is basically the filling. I have that recipe in my book. I have not tried pastry crust in the slow cooker, but it might be possible. I’d worry that the crust would be too moist.

      I’ll experiment when I get the chance and let you know.

    • stephka says

      I cook pumpkins and squash in the slow cooker all the time! I cut them in half, remove the seeds, put about an inch of water in the bottom, and cook it on high (for 4 hours) or low (for 6-8 hours). Cooks them perfectly. I also have a huge crock pot!

  2. says

    Oh, there may be a texture difference when you have a lentil blend. I like to use a mix of lentils for lentil soup so you get a nice balance of lentils that melt into mush a la dal along iwth some more resilient ones to add a little texture reminder that teeth are handy. Typically, I mix black beluga, du puy, and then whatever other common lentils I have around in roughly equal porportions.

  3. says

    This was great to enjoy at the end of the day. Since sweet potatoes were incredibly cheap at my grocery store this week, I used those, and they added some extra orange. :)

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