Wrap yourself in the warmth of the changing seasons with our Harvest Lentil Soup — a velvety, aromatic bowl that captures the poetry of late summer giving way to early autumn. This recipe is more than a meal; it’s a slow, fragrant journey through fields of golden herbs, sun-kissed spices, and the grounding comfort of earthy, delicious vegetables harvested at their peak.

Hearty lentils are simmered alongside tender carrots, sweet onions, and rustic root vegetables, all bathed in a deeply flavorful broth infused with slow-roasted garlic slices, warm coriander, and a whisper of smoky paprika. Pink Himalayan salt enhances the natural sweetness of the produce, while freshly cracked black pepper adds a grounding finish. A bouquet of basil, dill, parsley, and oregano—hand-harvested and beautifully dried—offers a fragrant, herbaceous lift reminiscent of an autumn garden at golden hour.

Crafted with Maison Gabrielle’s signature collection of refined spices and aromatics, this soup is rustic, nourishing, and undeniably elegant. Serve it with a slice of crusty sourdough or a spoonful of crème fraîche, and savor a dish that tells the story of the season—one spoonful at a time.

INGREDIENTS:

• 2 tablespoons olive oil
• 2 yellow onions | chopped
• 3 medium carrots | peeled and chopped
• 3 celery stalks | chopped
• 2 small turnips | red or white
• 3 cups baby spinach, sliced into ribbon
• 1 tablespoon Maison Gabrielle’s Garlic Slices | Smashed
• 1/2 teaspoon Maison Gabrielle’s Coriander Seeds
• 1 tablespoon Maison Gabrielle’s Paprika
• 2 tablespoons Maison Gabrielle’s Parsley
• ½ teaspoon of Maison Gabrielle’s Organic Basil
• 1 teaspoon Maison Gabrielle’s Organic Oregano
• ½ teaspoon Maison Gabrielle’s Dill
• 1 teaspoon Maison Gabrielle’s Pink Himalayan Salt
• 1 ½ teaspoon Maison Gabrielle’s Black Pepper
• 2 (14- ounce) cans crushed tomatoes
• 1 lemon, juiced (about 2 tablespoons)
• 4 cups vegetable broth | or chicken broth
• 3 cups of water
• 1 cup dried red lentils
• 1 cup dried brown lentils
• 1/2 cup dried greed lentils

DIRECTIONS:

1. In a large pot, warm olive oil over medium heat. Add onions, garlic, carrots, turnips, celery, and spices. Sauté for 4–5 minutes, until fragrant and just beginning to brown.
2. Stir in the canned tomatoes (with their juices), lentils, and your choice of vegetable or chicken broth. Simmer for 5 minutes, then add 1½ cups of water. Keep the rest nearby to adjust the texture as it cooks.
3. Bring to a gentle boil, then stir in the chopped spinach. Reduce the heat and simmer for 30 minutes, until the lentils are tender and the soup has thickened—watch the pot, stir occasionally, adding more water if needed.
4. For a creamier finish, blend directly in the pot with an immersion blender to your preferred texture.
5. Ladle into your favorite bowl and finish with a sprinkle of Parmigiano or a swirl of crème fraîche for added depth and richness.

Bon Appétit!

-La Famille Maison Gabrielle