Name: Everyday Lentil Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp water ((or optional olive oil)); 2 cloves garlic (minced); 2 small shallots ((optional, or 0.5 white onion, diced)); 4 large carrots (thinly sliced); 4 stalks celery (thinly sliced); 0.25 tsp sea salt (and black pepper, divided); 3 cups baby potatoes ((yellow or red, chopped)); 4 cups vegetable broth ((plus more as needed)); 2 sprigs fresh rosemary (or thyme); 1 cup green lentils ((uncooked, rinsed, drained)); 2 cups kale ((or collard greens), chopped); null to_garnish fresh parsley; null to_serve brown rice (or white rice, or cauliflower rice); null to_serve flatbreads ((garlic & herb)); null rolls spelt (dinner rolls)

Instructions

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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.