Lentil Soup Classic
Prep Time
10
Prep Notes
Bring HEALTH and Prosperity into your life with ..LENTILS
Lentils are a excellent source of protein and high in iron.
So living a plant based lifestyle they are high on my food chain..
Happy New Year....
Cooking Time
25-45 minutes
Ingredients
2 Tbsp water (or sub oil of choice // such as avocado or evoo
2 shallots diced
4 large carrots (thinly sliced)
4 stalks celery (thinly sliced)
1/4 tsp each sea salt and black pepper
3 cups baby yellow.. optional (roughly chopped into bite-size pieces} keep the potato small pieces soup will cook quicker
4 cups vegetable broth (plus more as needed) or ½ veggie broth ½ water
2-3 sprigs fresh rosemary or thyme (I used a bit of both)
1 cup uncooked green or brown lentils (thoroughly rinsed and drained) I used green in this recipe
2 cups chopped sturdy greens (such as kale or collard greens)
Directions
Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots), 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 vegetable 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 your greens, 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.I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more veggie broth or water to rehydrate as needed.