1. 1

   Step 1

   Heat 30 ml oil in a large pot over medium heat.

2. 2

   Step 2

   Add 2 minced garlic cloves, 2 diced shallots, 4 sliced carrots, and 4 sliced celery stalks to the pot.

3. 3

   Step 3

   Season with 1.5 g sea salt and 0.5 g black pepper. Sauté for 4-5 minutes until slightly tender.

   Timer 5 min
4. 4

   Step 4

   Add 600 g chopped potatoes and the remaining 1.5 g salt and 0.5 g pepper. Stir and cook for 2 minutes.

   Timer 2 min
5. 5

   Step 5

   Pour in 950 ml vegetable broth and add 3 sprigs of fresh herbs. Increase heat to medium-high.

6. 6

   Step 6

   Bring the liquid to a rolling simmer.

7. 7

   Step 7

   Stir in 200 g rinsed lentils. Reduce heat to low and simmer uncovered for 15-20 minutes until tender.

   Timer 20 min
8. 8

   Step 8

   Add 100 g chopped kale or greens, stir, and cover the pot.

9. 9

   Step 9

   Cook for 3-4 minutes until the greens are wilted.

   Timer 4 min
10. 10

    Step 10

    Taste the soup and adjust seasoning with extra salt, pepper, or herbs if desired.

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