Summer-Into-Fall Vegetable and Lentil Soup

Prep: 20 min • Cook: 45 min • Total: 1 hr 5 min
Servings: 8 • Yield: about 4 quarts

Ready for a cozy, colorful soup?

This is the perfect bridge between late summer and early fall — full of fresh vegetables and hearty lentils.

Here’s everything you’ll need:

2 tablespoons olive oil
2 bell peppers (red, orange, yellow, or green — or a mix), cut into ½-inch dice
1 onion, cut into ½-inch dice
1 tablespoon dried thyme leaves
4 garlic cloves, minced
1 teaspoon salt (or more to taste)
½ teaspoon ground black pepper (or more to taste)
8 cups chicken or vegetable broth
1½ cups brown lentils
1 tablespoon soy sauce
4 medium zucchini (or any summer squash), quartered lengthwise and sliced ¼-inch thick
Plain yogurt, for serving (optional)

Tip: Using at least two colors of peppers and zucchini makes the soup especially pretty.

In a large stock pot over medium-high heat, heat the olive oil.

When the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until crisp-tender, about 2 minutes.

Add the thyme, garlic, salt, and pepper. Cook, stirring occasionally, until the garlic is fragrant, 30 to 60 seconds.

Stir in the broth, lentils, and soy sauce.

Increase the heat to high, bring to a boil, then reduce to a simmer.

Cook for 15 minutes.

Add the zucchini. Increase the heat to high, bring back to a boil, then reduce to a simmer.

Cook until the lentils and vegetables are tender, 5 to 10 minutes.

Taste and add more salt and black pepper if needed.

Your Summer-Into-Fall Vegetable and Lentil Soup is ready.

To serve:
Ladle into bowls and top with a spoonful of plain yogurt if you like.

Storage:
Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.

Tried it? Leave a comment or share a photo — I’d love to see your version!