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Entertaining~ Harvest Lentil Soup

Fall means walks in crisp air with the smell of fires burning in fireplaces,
 colorful leaves dotting the ground underfoot,

warm sweaters,
tall boots with favorite jeans
and yummy bowls of warm you up soup for dinner

One of my favorite, favorite, favorite soups is Lentil soup.
Did I mention it was a favorite? 
Oh good ;) because it really.

 Lentil soup is one of those
 feel good
good for you
filled with 
everything delicious 
types of soup.

Plus, it is super easy to make
and you can make a TON of it and freeze it for heating up .

You know for one of those days when you are in the midst of working on a project
and you know dinner time is fast approaching
and the kids are looking at you with those eyes that say
'feed me, feed me, feed me'
but you don't want to take a break to go cook something.

It is also perfect for entertaining.
For Harvest parties serving a hearty soup is one of the easiest
and prettiest for presentation.

Simply pick up mini sourdough bread bowls at the bakery to serve in.
Love the beautiful look they have on the table filled with soup
and of course, it's sourdough bread with soup.

This Lentil Soup recipe is vegetarian 
but you can always add whatever you would like to suit your taste- 
there are no rules.

Autumn Lentil Soup

1 16 oz. bag of lentils
1 whole garlic head -chopped
1 large onion -chopped
1 baby zucchini -sliced
1 c baby carrots -sliced
1 c of fresh diced tomatoes
2 c fresh baby spinach
1 c celery sliced
16 oz. vegetable stock (optional)
1/2 fresh Italian parsley
1 tablespoon sea salt (to taste)
2 teaspoon fresh ground black pepper (to taste)
Grated parmesan to sprinkle on top
Mini sourdough bread bowls for serving (if you would like)

After prepping all your veggies- combine everything in a large soup pot.
Add water until water is just about 1 inch above the ingredients and bring to a simmer.
Simmer for about 45 min. to an hour- stirring occasionally.
You can adjust the cook time depending on the desired firmness of the lentils- if you like them a little more firm- cook a little less time. Or a little more mushy- cook a little longer.

Cool for  5 to 10 min while you prep your bread bowls.

Simply hollow out each bowl to be able to hold soup- be careful to not cut all the way through the bottom or too close on the sides- or you will have a soup bowl that isn't holding your soup.
You can cut the pieces of bread that you pulled out into chunks for dipping and set them on a plate if you would like. 
Fill your bread bowls with soup-
and sprinkle with fresh grated parmesan and pepper to taste.


Hope your week is off to a great start!

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  1. Sounds so good. Now I know what we are eating tomorrow night watching NCIS. Hubby's job is to select the wine.

  2. Thanks for the recipe, Courtney! Can't wait to try it!

  3. I love lentils. This looks tasty. I will try this recipe soon. Thank you for sharing.

  4. This looks good and I lve the presentation!

  5. Wonderful recipe and great presentation, thanks for sharing!!!

  6. Looks wonderful. I simply love soup -- in the winter time we make a different soup a week. Your photos look beautiful-- thank you for sharing the recipe.

  7. Yum. We had lentil soup several times when we visited Turkey last winter. Thanks for this recipe so I can try it at home.

  8. Could you please clarify what you mean in the recipe when you indicate 1/2 parsley? Is it 1/2 c chopped Italian Parsley? Thank you