This is one of my favorite soup recipes for any time of year, but especially in the fall. In addition to the vegetables listed here, you can also add any other vegetables from your garden or farmer’s market. I like to add zucchini or other squash, eggplant or chayote.

Some people prefer a chunky soup with a thin broth, which is one option here. I personally prefer a creamy blended soup. With this recipe, that is achieved without the addition of any cream. If you are not a fan of lentils, you can still get that creamy texture by using black or cannellini beans instead.

Many of us are looking for ways to add protein without adding a lot of fat and calories. Lentils and beans are a great way to do that. But, this also makes a great base soup in which to showcase the proteins that you harvest during your fall hunts.

Ingredients

1 red bell pepper, chopped

1 med onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1 cup diced or crushed tomatoes, fresh or canned

3 garlic cloves, minced

3 tsp dry oregano

1 ½ tsp cumin

1 tsp rosemary

½ tsp red pepper flakes

2 cartons vegetable broth or stock

2 cups red lentils, rinsed and drained

Salt to taste

Zest of 1 lemon

Juice of 1 to 2 lemons

Crumbled feta to serve

Optional toppings:

Toasted pumpkin or squash seeds

Crumbled feta

In a large stock pot, heat 3 tablespoons of olive oil until simmering. Add chopped vegetables and garlic. Cook 3 to 4 minutes, stirring occasionally.

Add spices and cook for a minute, until fragrant. Keep stirring to prevent burning.

Add tomatoes, broth, and lentils. Season with salt. Bring to a boil, then lower the heat to simmer for 15 to 20 minutes, until lentils are fully cooked.

Remove from heat and allow to cool 10 to 15 minutes. Using an immersion blender, puree the soup until creamy. If you do not have an immersion blender, you can puree the cooled soup in a blender or food processor before reheating to serve. (To avoid injury, do not attempt to blend the soup while still hot.)

Return soup to heat and stir to warm through. Add lemon zest and lemon juice.

Serve with or without toppings and with your favorite bread for dipping.

With all the vegetables contained in the recipe, this makes a large volume of soup. You’ll have plenty to share or freeze.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.