Creative Culinary Solutions

1-Pot Everyday Lentil Soup

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.

Difficulty: 5/20
Yield serving: 8
Preparation time: minutes
Cooking time: minutes
Everyday Lentil Soup

Difficulty

5/20

Yield serving

8

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 4 tbsp of water
  • 4 cloves of garlic, minced
  • 4 small shallots
  • 8 large carrots, thinly sliced
  • 8 stalks of celery, thinly sliced
  • 1/2 tsp of sea salt
  • 1/2 tsp of black pepper
  • 6 cups of yellow or red baby potatoes, roughly chopped into bite-size pieces
  • 8 cups of prepared No-Beef Soup Base, Plant-Based
  • 4-6 sprigs of fresh rosemary or thyme
  • 2 cups of uncooked brown lentils, thoroughly rinsed and drained
  • 4 cups of chopped sturdy greens, such as kale or collard greens

Preparation

  • Heat a large pot over medium heat. Add water, garlic, shallots, 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.
  • Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  • Add No-Beef Soup Base and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer, 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 greens, stir, and cover. Cook for 3-4 minutes more to wilt.
  • Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls.

Ingredients

  • 4 tbsp of water
  • 4 cloves of garlic, minced
  • 4 small shallots
  • 8 large carrots, thinly sliced
  • 8 stalks of celery, thinly sliced
  • 1/2 tsp of sea salt
  • 1/2 tsp of black pepper
  • 6 cups of yellow or red baby potatoes, roughly chopped into bite-size pieces
  • 8 cups of prepared No-Beef Soup Base, Plant-Based
  • 4-6 sprigs of fresh rosemary or thyme
  • 2 cups of uncooked brown lentils, thoroughly rinsed and drained
  • 4 cups of chopped sturdy greens, such as kale or collard greens

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