Lentil Potato Veggie Soup
This terrific soup comes from the Minimalist Baker. You can find this recipe online under the title “1-Pot Everyday Lentil Soup”. It’s an easy, hearty recipe that puts a lot of great ingredients in 1 soup. This recipe feeds 4-6.
Ingredients
2 Tbs oil (I used olive oil)
2 cloves garlic, minced
2 small shallots
4 large carrots, sliced thinly (I also cut them in 1/2 lengthwise)
4 stalks celery, thinly sliced
3 cups yellow or red baby potatoes (I used both)
1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
4 cups vegetable broth (I use Better Than Bullion)
2 Tbs tomato paste or tomato sauce
2 cups chopped sturdy greens (such as kale or collard greens)
2-3 sprigs fresh rosemary or thyme (I used 2 of each)
1/4 tsp each salt and black pepper (more or less to taste)
Instructions
Saute oil, shallots, carrots, and celery for 4-5 minutes until slightly tender and golden brown. Add the garlic and saute for 30 seconds longer.
Add potatoes, salt, tomato paste*, and pepper. Saute for 2 more minutes.
Add vegetable broth, rosemary, and thyme, and bring to a boil.
Add lentils. Reduce heat to a simmer and cook uncovered for 15-20 minutes or until lentils and potatoes are tender.
Add greens, stir, and cover. Cook for 3-4 more minutes to wilt the greens. Taste and adjust with salt and pepper to your taste. Enjoy!
*If you use tomato sauce instead of tomato paste, you don’t need to saute it, just add it after the broth is added. The saute for the tomato paste is just to reduce the bitterness.