10 ingredient, 1-pot lentil soup
10 ingredient, 1-pot lentil soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, 10 ingredient, 1-pot lentil soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

10 ingredient, 1-pot lentil soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. 10 ingredient, 1-pot lentil soup is something which I have loved my entire life.

Add broth and rosemary or thyme and increase heat to medium high. Lentils: A great source of plant-based protein and fiber. I love green lentils but you can use brown as well.; Carrots, onion, & celery: A great base for any vegetable-based soup. Great for texture, flavor, and color.

To get started with this recipe, we have to prepare a few components. You can cook 10 ingredient, 1-pot lentil soup using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make 10 ingredient, 1-pot lentil soup:
  1. Make ready Base vegetables
  2. Make ready 2 tbsp oil
  3. Make ready 2 cloves garlic, minced
  4. Prepare 2 small shallots, diced
  5. Take 4 large carrots, thinly sliced
  6. Prepare 4 celery stalks, thinly sliced
  7. Take to taste Sea salt and black pepper,
  8. Prepare Add later vegetables
  9. Prepare 3 cups baby potatoes
  10. Prepare Soup base
  11. Prepare 4 cups broth
  12. Prepare 2-3 sprigs rosemary
  13. Get 1 cup uncooked green or brown lentils, rinsed and drained
  14. Prepare Add later vegetables
  15. Get 2 cups kale, chopped

Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. It is one of my favorites. For mine, I'm gonna make it a bit tasty. Heat a large pot over medium heat.

Instructions to make 10 ingredient, 1-pot lentil soup:
  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 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 kale, 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 (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).

For mine, I'm gonna make it a bit tasty. 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. Be careful not to burn the garlic (turn heat down if it's.

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