This afternoon, I was seeing all the signs of fall and winter, the foods, the trees changing color, wild turkeys in the backyard and I was especially inspired by the ingredients from our last CSK (community-supported kitchen) box of the season. Here is what I cooked for a late fall lunch for myself, my husband and son—a winter vegetable soup with green lentils.

Winter Vegetable Soup with Green Lentils, serves 4-6


Olive oil

1 onion, diced

2 garlic cloves, peeled, whole

1 bay leaf

1 tablespoon cumin seed

1-2 cloves

Salt and pepper to taste, start with 1 teaspoon and add more at the end if needed

6 tender carrots, peeled, sliced in half and then cut into 1 inch pieces

3 large parsnips, peeled and then prepared same as carrots

4 ripe, flavorful tomatoes, diced

1 cup white wine

Water or vegetable broth, used 1 cup at a time, 8 cups total

1 cup green lentils


In a medium, heavy bottomed pot, drizzle a generous amount of olive oil (3 tablespoons), heat at medium high heat.

Add the first section of ingredients, fry spices, herbs and onions, until brown and fragrant.

Add a splash of wine or water if ingredients stick.

Add the vegetables, stir to coat with oils, herbs and spices, cook and brown lightly for about 5 minutes.

Add the rest of the wine, let the alcohol cook off- 5 minutes.

Cover with the water, 1 cup at a time, letting the flavors and the liquid combine well. Add the lentils, add the rest of the water. Bring to a boil, reduce heat and let simmer for 20 -30 minutes, until lentils are cooked.

Add more salt and pepper if needed and then drizzle with a glug of olive oil. Serve with crunchy bread and butter!

Wendy Van Wagner is the founder of In The Kitchen.


You Might Also Like

Letter to the Egg Industry
The Best Homemade Pizza Dough
Cooking Godsend

Comments (0)


Leave a Reply

Yor email address will not be published.
Required fields are marked *

Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.