Tomato Lentil Soup with Epicure

In the fall there's nothing quite like a bowl of hot, satisfying soup to make me happy. Soups are a big part of my meal planning because it's easy to make a big pot on sunday to have all week long. Confession: they're also a great way to use up produce that you might have left a little too long and is on it's last legs (oops!!). This recipe is a hearty broth based soup with a ton of flavor thanks to some of my favorite epicure seasonings! Here's what you'll need.................

Ingredients:

- 2 tbsp Epicure Toasted Onion

-1 tbsp EVOO

-3 chopped carrots

-1 cup chopped celery

- 1 cup chopped zuccini

-1 potato chopped

-4 cups vegetable broth

-1 19 oz can each of lentils (rinsed and drained) and diced tomatoes

- S + P to taste

-1 serving of Paris Bistro Sauce

To make this soup add the olive oil, toasted onion, vegetables and S + P to a pot and sautee for 5 minutes. Then add the tomatoes, lentils and broth and simmer until vegetables are tender (about 20-25 minutes). Once the soup is done, top each bowl with a bit of Paris Bistro Sauce for some serious flavour! I slightly modified the recipe from Epicure's original by adding a few more vegetables so you can mix up the veggies a bit to whatever you prefer. I might add chickpeas next time I make this!

What are some of your favorite fall soups? Let me know below, I'd love to give them a try!