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.


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