Everyday Lentil Soup
This vibrant vegan soup features wholesome lentils and a medley of vegetables including potatoes, carrots, and kale, all cooked in a single pot. Seasoned with aromatic herbs and simple seasonings, it’s a perfect plant-based main or side that is both nutritious and satisfying. Enjoy this fiber and protein-rich dish when you crave a quick and comforting meal.
Instructions
- 1
Heat a large pot over medium heat. Once hot, add water (2 tbsp) (or oil), garlic (2 cloves), shallots (2 small) (optional), carrots (4 large), and celery (4 stalks). Season with a bit of sea salt (0.25 tsp) and black pepper (0.25 tsp) and stir.
- 2
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).
- 3
Add baby potatoes (3 cups) and season with a bit more [sea salt] and [black pepper]. Stir and cook for 2 minutes more.
- 4
Add vegetable broth (4 cups) and [2-3 sprigs fresh rosemary] or [fresh thyme] and increase heat to medium high. Bring to a rolling simmer. Then add green lentils (1 cup) and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
- 5
Add chopped kale (2 cups), stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more [sea salt] and [black pepper] for overall flavor, [vegetable broth] if it's become too thick, or [fresh herbs] for earthy flavor.
- 6
Enjoy as is or serve with [brown rice], [white rice], [cauliflower rice], or a side of [garlic & herb flatbread] or [spelt rolls]. Garnish with [fresh parsley] (optional).
- 7
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.
Nutrition Facts
Per portion