10 ingredient, 1-pot lentil soup

Name: 10 ingredient, 1-pot lentil soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp oil; 2 cloves garlic, minced; 2 small shallots, diced; 4 large carrots, thinly sliced; 4 celery stalks, thinly sliced; to taste Sea salt and black pepper,; 3 cups baby potatoes; 4 cups broth; 2-3 sprigs rosemary; 1 cup uncooked green or brown lentils, rinsed and drained; 2 cups kale, chopped

Jacob Teves @cook_22533445

https://minimalistbaker.com/1-pot-everyday-lentil-soup/

Jacob Teves @cook_22533445

https://minimalistbaker.com/1-pot-everyday-lentil-soup/

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Ingredients

4 servings

Base vegetables
2 tbspoil
2 clovesgarlic, minced
2small shallots, diced
4large carrots, thinly sliced
4celery stalks, thinly sliced
to tasteSea salt and black pepper,
Add later vegetables
3 cupsbaby potatoes
Soup base
4 cupsbroth
2-3 sprigsrosemary
1 cupuncooked green or brown lentils, rinsed and drained
Add later vegetables
2 cupskale, chopped

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Steps

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).