Recipe of Homemade 10 ingredient, 1-pot lentil soup

Hello everybody, it’s Brad, 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. For mine, I am going to make it a bit tasty. This will be really delicious.

10 ingredient, 1-pot lentil soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. 10 ingredient, 1-pot lentil soup is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have 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:

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

Instructions 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).

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