10 ingredient, 1-pot lentil soup
10 ingredient, 1-pot lentil soup

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 10 ingredient, 1-pot lentil soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

10 ingredient, 1-pot lentil soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. 10 ingredient, 1-pot lentil soup is something that I’ve loved my entire life.

Explore The Delicious Of Progresso™ Soups Today! Made With The Best Ingredients That Are Full Of Flavor. Lentils: A great source of plant-based protein and fiber. I love green lentils but you can use brown as well.; Carrots, onion, & celery: A great base for any vegetable-based soup.

To get started with this particular recipe, we must first prepare a few components. You can cook 10 ingredient, 1-pot lentil soup using 15 ingredients and 6 steps. Here is how you cook it.

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

Be careful not to burn the garlic (turn heat down if it's. Add broth and rosemary or thyme and increase heat to medium high. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. It is one of my favorites.

Steps 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).

Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. It is one of my favorites. For mine, I'm gonna make it a bit tasty. Everyone needs a good lentil soup in their back pocket for days when you don't really feel like cooking but want. Challenge complete with this sweet, sour, and a bit spicy lentil soup!

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