It’s finally starting to cool off here in SoCal, which means that the temperatures are down to the high-80′s.  Soup weather, if you ask me!

A while back, Bob’s Red Mill asked me to develop a recipe for one of their soup mixes and I created this hearty vegetable & lentil soup.  Sure, there’s a soup mix in it, but the mix contains only split peas, lentils, and vegetable pasta … no seasonings or preservatives, so it’s more like a short-cut than a soup mix.  It’s actually perfect for October Unprocessed!

The soup mix makes an ordinary bowl of vegetable soup more like a meal.  A hearty vegetable & lentil soup kind of meal.  Just dice up some veggies, add some seasoning, measure out some soup mix and put the whole pot of soup on to simmer.  You’re good to go.

 

 

Plus, with all of those split peas and nuggets of lentils, this soup is H-E-A-R-T-Y, hearty!  Hearty, like, just pair it with some tomato toast and you’re good to go.  A delicious and easy-to-make dinner that perfect for crisp Fall days.  Or, in the case of us SoCal gals, it’s a great reminder of Fall when the only way we know the seasons change is by what sport our kids are playing.

Want the recipe?  Go check it out on the Bob’s Red Mill website!

Lentils not your thing?? No problem!  How about some other soups?

These are some that I’ve written about before:

Split Pea & Barley Soup

Italian Vegetable Soup

And of course, there are those from my blogger buddies:

Chicken Noodle Soup from The Shika

Sweet Tomato & Basil Bisque from Shockingly Delicious

Spicy Carrot & Cilantro Soup from Eating Rules

 Cream of Mushroom Soup from In Erika’s Kitchen

Tell me, what’s your favorite kind of soup? Feel free to showcase your link in the comment section below.

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