1-Pot Vegan Lentil Soup
Ingredients
The soup
-
2
Tbsp
water (or oil of choice)
-
2
cloves
garlic, minced
-
2
small
shallots (optional, or ½ white onion, diced)
-
4
large
carrots, thinly sliced
-
4
stalks
celery, thinly sliced
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
3
cups
yellow or red baby potatoes, roughly chopped
-
4
cups
vegetable broth
-
2-3
sprigs
fresh rosemary or thyme
-
1
cup
uncooked green or brown lentils, rinsed and drained
-
2
cups
chopped sturdy greens (such as kale or collard greens)
For serving (optional)
-
to taste
fresh parsley
-
to taste
brown rice, white rice, or cauliflower rice
-
to taste
garlic & herb flatbread
-
to taste
spelt dinner rolls
Instructions
- Heat a large pot over medium heat and add water or oil along with garlic, shallots/onion, carrots, and celery. Season with salt and pepper.
- Sauté for 4-5 minutes until slightly tender and golden brown, being careful not to burn the garlic.
- Add the potatoes and season with more salt and pepper, stirring for 2 minutes.
- Pour in the vegetable broth and add rosemary or thyme, increasing the heat to medium-high to bring to a simmer.
- Once simmering, add the lentils and stir. Reduce heat to low and simmer uncovered for 15-20 minutes until lentils and potatoes are tender.
- Stir in the greens, cover, and cook for an additional 3-4 minutes to wilt.
- Taste and adjust seasoning as needed, adding more salt, pepper, or broth if necessary.
- Serve as is or with rice and flatbread, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
359
Total fat
2.7g
Total carbohydrates
68.7g
Total protein
18.6g
Sodium
764mg
Cholesterol
0mg
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