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One-Pot Everyday Lentil Soup Recipe

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3.9 from 6 reviews

A hearty and nutritious 1-pot lentil soup made with fresh vegetables, herbs, and lentils, perfect for a comforting everyday meal. This easy recipe combines sautéed aromatics, tender potatoes, and nutrient-rich greens simmered in vegetable broth for a flavorful and filling soup that can be enjoyed on its own or paired with rice or bread.

Ingredients

Main Ingredients

  • 2 Tbsp water (or sub oil of choice such as avocado or coconut oil)
  • 2 cloves garlic, minced (or substitute 2 Tbsp garlic-infused oil)
  • 2 small shallots, diced (optional, or 1/2 white onion)
  • 4 large carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1/4 tsp sea salt, divided
  • 1/4 tsp black pepper, divided
  • 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
  • 1 cup uncooked green or brown lentils, thoroughly rinsed and drained
  • 2 cups chopped sturdy greens such as kale or collard greens
  • Fresh parsley (for garnish, optional)

Serving Suggestions

  • Brown Rice, White Rice, or Cauliflower Rice
  • Garlic & Herb Flatbread
  • Spelt Dinner Rolls

Instructions

  1. Heat Aromatics: Heat a large pot over medium heat. Once hot, add the water or oil, minced garlic, diced shallots or onion (if using), sliced carrots, and celery. Season with a pinch of salt and pepper and stir to combine.
  2. Sauté Vegetables: Cook the mixture for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender and golden brown. Take care not to burn the garlic by reducing heat if necessary.
  3. Add Potatoes and Season: Stir in the chopped baby potatoes and add a bit more salt and pepper. Cook for an additional 2 minutes.
  4. Add Broth and Herbs: Pour in the vegetable broth and add the fresh rosemary or thyme sprigs. Increase heat to medium-high and bring the soup to a rolling simmer.
  5. Add Lentils and Simmer: Stir in the rinsed lentils once the broth is simmering. Reduce heat to low and let the soup simmer uncovered for 15-20 minutes or until the lentils and potatoes are tender.
  6. Add Greens and Wilt: Add the chopped sturdy greens to the pot and stir. Cover and cook for 3-4 minutes until the greens are wilted. Taste the soup and adjust the seasoning with more salt, pepper, vegetable broth, or herbs as desired.
  7. Serve and Garnish: Enjoy the soup as is or serve it alongside brown rice, white rice, cauliflower rice, garlic and herb flatbread, or spelt dinner rolls. Garnish with fresh parsley for added color and freshness, if desired.
  8. Store Leftovers: Keep any leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat on the stovetop and add additional vegetable broth to rehydrate if the soup has thickened.

Notes

  • To keep the soup vegan and healthy, use water or a light oil instead of heavier oils.
  • Fresh herbs like rosemary or thyme add aroma but can be substituted with dried herbs if needed. Just reduce the quantity as dried herbs are more concentrated.
  • If you don’t have baby potatoes, regular potatoes cut into bite-sized pieces work well too.
  • You can swap green or brown lentils for red or yellow lentils; just reduce cooking time accordingly as red/yellow lentils cook faster.
  • Feel free to add other vegetables like diced tomatoes or bell peppers for added flavor and nutrition.
  • Adjust the soup thickness by adding more vegetable broth if it becomes too thick during simmering or upon reheating.
  • For higher protein content, serve with grains like brown rice or a side of bread.
  • This soup stores well and is perfect for meal prep or freezing in portions.

Find it online: https://glowcooks.com/one-pot-everyday-lentil-soup-recipe/