Here’s October’s Recipe Redux challenge:

And nothing feels more fall to me than a cup of warm soup!

Fall orange veggies are my favorite. It’s a combination of their color, creamy texture, and subtle sweeteness. I would’ve loved to create a beet or squash recipe (I’ve posted a bunch of those before, so search my blog if you would like), but I’m flying to San Diego in the morning–I’ll still be in there when you read this post–and trying to empty my fridge.

So I figured I’d use this post to make a point:

You can eat your veggies and make a meal at home–even when you don’t have fancy ingredients, haven’t planned in advance, and you’re short on time.

I used fresh large carrots–we always have carrots in our fridge. You can use baby carrots or even frozen ones. I used red lentils so the soup stays orange. Lentils add protein and fiber, both of which keep you satisfied longer. Instead of cream, I used Greek yogurt–less fat and more protein.

The soup is super satisfying. My hubby needed “something solid” though, so we paired it with a tuna melt sandwich. 100% whole wheat bread, canned tuna, red onions, a teaspoon of mayo, basil, lemon juice, and a slice of cheese.

So there you have it. Ingredients that are very likely to be in your pantry, fridge, or freezer. And if you don’t have something, like red onions, you can skip them or use onion powder. And the pressure cooker is your friend when time is a luxury.

And since I need to finish packing, I wasn’t able to take many pictures. But I can say for sure, I had a hearty healthy fall dinner.