1-Pot Everyday Lentil Soup
de Tavolino
A nourishing, plant-based soup featuring hearty lentils, potatoes, and fresh vegetables, all cooked together in one pot for a quick and fiber-rich meal.
Ingredientes
- Oil 30 ml
- Garlic 2 cloves
- Shallots 2
- Carrots 4
- Celery stalks 4
- Sea salt 3 g
- Black pepper 1 g
- Potatoes 600 g
- Vegetable broth 950 ml
- Fresh rosemary or thyme 3 sprigs
- Green or brown lentils 200 g
- Kale or collard greens 100 g
Preparación
- 1
Heat 30 ml oil in a large pot over medium heat.
- 2
Add 2 minced garlic cloves, 2 diced shallots, 4 sliced carrots, and 4 sliced celery stalks to the pot.
- 3
Season with 1.5 g sea salt and 0.5 g black pepper. Sauté for 4-5 minutes until slightly tender.
- 4
Add 600 g chopped potatoes and the remaining 1.5 g salt and 0.5 g pepper. Stir and cook for 2 minutes.
- 5
Pour in 950 ml vegetable broth and add 3 sprigs of fresh herbs. Increase heat to medium-high.
- 6
Bring the liquid to a rolling simmer.
- 7
Stir in 200 g rinsed lentils. Reduce heat to low and simmer uncovered for 15-20 minutes until tender.
- 8
Add 100 g chopped kale or greens, stir, and cover the pot.
- 9
Cook for 3-4 minutes until the greens are wilted.
- 10
Taste the soup and adjust seasoning with extra salt, pepper, or herbs if desired.