1-Pot Everyday Lentil Soup
An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.
Ingredients
SOUP
- 2 Tbsp water or sub oil of choice // such as avocado or coconut
- 2 cloves garlic minced or sub 2 Tbsp garlic-infused oil*
- 2 small shallots optional // or 1/2 white onion as recipe is written // diced
- 4 large carrots thinly sliced
- 4 stalks celery thinly sliced
- 1/4 tsp each sea salt and black pepper divided // plus more to taste
- 3 cups yellow or red baby potatoes roughly chopped into bite-size pieces*
- 4 cups vegetable broth plus more as needed
- 2-3 sprigs fresh rosemary or thyme I used a bit of both
- 1 cup uncooked green or brown lentils thoroughly rinsed and drained
- 2 cups chopped sturdy greens such as kale or collard greens
FOR SERVING optional
- Fresh parsley
- Brown Rice White Rice, or Cauliflower Rice
- Garlic & Herb Flatbread
- Spelt Dinner Rolls
Instructions
- 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 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.
- 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).
- 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 vegetable broth to rehydrate as needed.
Video
Notes
*If subbing garlic-infused oil, add in the last few minutes of cooking.
*In place of potatoes, you can also sub butternut squash, sweet potato, or other squash or root vegetable of choice.
*Nutrition information is a rough estimate calculated with homemade broth and without oil or additional garnishes or sides.
Nutrition (1 of 4 servings)
Serving: 1 servings
Calories: 359
Carbohydrates: 68.7 g
Protein: 18.6 g
Fat: 2.7 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 1.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 764 mg
Potassium: 1538 mg
Fiber: 13.6 g
Sugar: 11 g
Vitamin A: 15500 IU
Vitamin C: 48.7 mg
Calcium: 130 mg
Iron: 5.4 mg
*In place of potatoes, you can also sub butternut squash, sweet potato, or other squash or root vegetable of choice.
*Nutrition information is a rough estimate calculated with homemade broth and without oil or additional garnishes or sides.
Nutrition (1 of 4 servings)
Serving: 1 servings
Calories: 359
Carbohydrates: 68.7 g
Protein: 18.6 g
Fat: 2.7 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 1.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 764 mg
Potassium: 1538 mg
Fiber: 13.6 g
Sugar: 11 g
Vitamin A: 15500 IU
Vitamin C: 48.7 mg
Calcium: 130 mg
Iron: 5.4 mg
