Lentil Soup

Photo © Credit | Source MinimalistBaker.com

Recipe From

Minimalist Baker

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

40 minutes

Serves

4

Ingredients

2 Tbsp. water (or sub oil of choice such as avocado or coconut)
2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil)
2 small shallots (or 1/2 white onion diced)
4 large carrots (thinly sliced)
4 stalks celery (thinly sliced)
1/4 tsp. each sea salt and black pepper (divided plus more to taste)
3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces)
4 cups vegetable broth (plus more as needed)
2-3 sprigs fresh rosemary or thyme (I used a bit of both)
1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
2 cups chopped sturdy greens (such as kale or collard greens)

Instructions

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.

Nutrition

Serving: 1 serving Calories: 359Carbohydrates: 68.7 gProtein: 18.6 gFat: 2.7 gSaturated Fat: 0.4 gPolyunsaturated Fat: 0.7 gMonounsaturated Fat: 1.1 gTrans Fat: 0 gCholesterol: 0 mgSodium: 764 mgPotassium: 1538 mgFiber: 13.6 gSugar: 11 gVitamin A: 15500 IUVitamin C: 48.7 mgCalcium: 130 mgIron: 5.4 mg

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