Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing quickly on the table. This is our go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and alittle more than 30 minutes to prepare. And It’s Hearty, Flavorful, Vegetable-packed, Fiber + Protein rich, Super healthy, Easy, Versatile & Seriously delicious! This will be your go-to meal when the weather gets cold and you want a no-fuss meal on the table fast. It reheats beautifully, which makes it perfect for making ahead and packing for lunches throughout the week. And it pairs beautifully with a rustic bread. Bonus? One serving has 21 grams of protein and 20 grams of fiber! Prep time: 5 mins. Cook time: 30 mins. Serves: 4 Ingredients:
- 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 (you can use a bit of both) - 1 cup (192 g) uncooked green or brown lentils, thoroughly rinsed and drained - 2 cups (~130 g) chopped sturdy greens (such as kale or collard greens) Method: 1- 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. 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 potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more. 4- 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. 5- 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. 6- Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls. 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. FOR SERVING (optional): Fresh parsley Rice or Cauliflower Rice Garlic & Herb Flatbread Spelt Dinner Rolls