© J.N. Urbanski – Usage prohibited without consent

What do you do when you have a basement full of potatoes, onions, garlic and apples? Add lentils to make a Fall Harvest Soup. You can easily make it vegan by not adding butter. You can also add bacon if you can’t live without meat, frying thin slices of your bacon in with the garlic.

This soup is a delicious mixture of the fruity apple with the nutty lentils. The potatoes thicken the soup, but you prefer the soup to be thinner, add more warm stock towards the end to reach the consistency you prefer. If you prefer the apples and lentils to be the main two flavors, only use three cups of potatoes, and add a half-cup of lentils.

Fall Harvest Soup

3 Cups, Apples
4 Cups, Potatoes
3 Medium Onions
2 Large Cloves of Garlic
2 Tablespoons of Oil or Butter
1 cup of Brown Lentils
1 – 1.5 Quarts of Stock
1 Tablespoon, Mustard
1 Tablespoon, Rosemary
Salt, pepper as desired

Peel and slice the apples and potatoes. Skin and quarter the onions. Peel and slice the garlic. Sautee the garlic in a stock pot for a few minutes until softened and lightly browned. Add the quartered onions and rosemary and fry with the garlic until the onion has softened and is translucent (about five minutes). Stir continuously. Throw in the apples and cook on medium/low for five minutes while stirring vigorously. You want the apples to slowly add moisture. Don’t let it dry out. Add a splash of oil or stock if necessary at this point. Add the potatoes and one quart of stock. Bring the boil and simmer for twenty minutes. Add the lentils and simmer on low for a further forty minutes. Add more warm stock, if your soup is too thick. Stir every five minutes while simmering. Stir in the mustard and blend the soup with a hand-held blender.