Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, 10 ingredient, 1-pot lentil soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Freeze: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a. This vegan lentil soup is a one-pot m. Add broth and rosemary or thyme and increase heat to medium high.
10 ingredient, 1-pot lentil soup is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. 10 ingredient, 1-pot lentil soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must 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:
- Take Base vegetables
- Prepare 2 tbsp oil
- Make ready 2 cloves garlic, minced
- Make ready 2 small shallots, diced
- Take 4 large carrots, thinly sliced
- Make ready 4 celery stalks, thinly sliced
- Make ready to taste Sea salt and black pepper,
- Prepare Add later vegetables
- Get 3 cups baby potatoes
- Get Soup base
- Get 4 cups broth
- Take 2-3 sprigs rosemary
- Make ready 1 cup uncooked green or brown lentils, rinsed and drained
- Take Add later vegetables
- Get 2 cups kale, chopped
Loaded with vegetables, brown lentils, Italian herbs and spices. Today's recipe covers all of the needs of perfect meal: healthy, hearty, flavorful! Quick and easy to make, big flavor, incredibly comforting. Naturally grain-free and gluten-free with vegan options included.
Steps to make 10 ingredient, 1-pot lentil soup:
- 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 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 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.
- 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).
Having lived in Spain and enjoyed true lentil soup, I thought I'd never again appreciate an american version. I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. If you make this simple soup, do tag me on Instagram! An easy vegan pressure cooker recipe!
So that’s going to wrap it up with this exceptional food 10 ingredient, 1-pot lentil soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
