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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 10 ingredient, 1-pot lentil soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

10 ingredient, 1-pot lentil soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. 10 ingredient, 1-pot lentil soup is something which I have loved my entire life.

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. Potatoes: I prefer white, red, or Yukon gold potatoes.

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

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

It is one of my favorites. For mine, I'm gonna make it a bit tasty. Everyone needs a good lentil soup in their back pocket for days when you don't really feel like cooking but want. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery.

Steps 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).

Everyone needs a good lentil soup in their back pocket for days when you don't really feel like cooking but want. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. 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.

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