1-Pot Everyday Lentil Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- fresh parsley
- garlic & herb flatbread
- rice or cauliflower rice
- 2 tbsp (30 ml) water (or sub oil of choice such as avocado or coconut)
- 2 cloves (6 g) garlic minced (or sub 2 tbsp garlic-infused oil*)
- optional: 2 small shallots or 1/2 white onion diced
- 4 large (~245 g) carrots thinly sliced
- 4 stalks (~160 g) celery thinly sliced
- 1/4 tsp each sea salt and black pepper (divided) plus more to taste
- 3 cups (~500 g) yellow or red baby potatoes roughly chopped into bite-size pieces*
- 4 cups (960 ml) vegetable broth
- 2-3 sprigs fresh rosemary or thyme (i used a bit of bo
- 1 cup (192 g) uncooked green or brown lentils thoroughly rinsed and drained
- 2 cups (~130 g) chopped sturdy greens (such as kale or co
- spelt dinner rolls
- Carbohydrate 0.030067499951892 g
- Cholesterol 0 mg
- Fat 0.003752499993996 g
- Fiber 0.0156749997484223 g
- Protein 0.014107499977428 g
- Saturated Fat 0.0006269999989968 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.2659999995744 mg
- Sugar 0.0143925002034696 g
- Trans Fat 0.0011352499981836 g
- Calories 0 calories
Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
