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One-Pot Everyday Lentil Soup Recipe

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4.3 from 21 reviews

A hearty and nutritious 1-pot everyday lentil soup packed with fresh vegetables, herbs, and tender lentils. Perfect for a comforting meal, this easy recipe simmers all ingredients together to develop rich flavors and is versatile enough to enjoy with rice or fresh bread.

Ingredients

Base Ingredients

  • 2 Tbsp water (or substitute with oil of choice such as avocado or coconut oil)
  • 2 cloves garlic, minced (or substitute with 2 Tbsp garlic-infused oil)
  • 2 small shallots, diced (optional, or use 1/2 white onion)
  • 4 large carrots, thinly sliced
  • 4 stalks celery, thinly sliced

Vegetables and Lentils

  • 1/4 tsp sea salt, divided
  • 1/4 tsp black pepper, divided
  • 3 cups yellow or red baby potatoes, roughly chopped into bite-size pieces
  • 4 cups vegetable broth, plus more as needed
  • 2-3 sprigs fresh rosemary or thyme (or a mix of both)
  • 1 cup uncooked green or brown lentils, thoroughly rinsed and drained
  • 2 cups chopped sturdy greens (such as kale or collard greens)

Garnishes and Serving Suggestions

  • Fresh parsley, for garnish
  • Brown rice, white rice, or cauliflower rice (optional, for serving)
  • Garlic & herb flatbread or spelt dinner rolls (optional, for serving)

Instructions

  1. Heat the pot: Heat a large pot over medium heat. Once hot, add the water (or oil), garlic, shallots or onion, carrots, and celery. Season with a bit of salt and pepper and stir well to combine the flavors.
  2. Sauté the vegetables: Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender and golden brown. Be careful not to burn the garlic; reduce the heat if it cooks too quickly.
  3. Add the potatoes: Stir in the chopped baby potatoes and season with a bit more salt and pepper. Cook for an additional 2 minutes to combine flavors.
  4. Add broth and herbs: Pour in the vegetable broth and add the sprigs of rosemary or thyme. Increase the heat to medium-high and bring the mixture to a rolling simmer. Once simmering, stir in the rinsed lentils.
  5. Simmer the soup: When the soup returns to a simmer, reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the lentils and potatoes are tender.
  6. Add the greens: Stir in the chopped kale or collard greens, cover the pot, and cook for another 3-4 minutes to wilt the greens. Taste and adjust seasoning by adding more salt, pepper, herbs, or broth to your liking.
  7. Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with brown rice, white rice, cauliflower rice, garlic & herb flatbread, or spelt dinner rolls as preferred.
  8. Store leftovers: Cover and refrigerate any leftovers for up to 5 days or freeze for up to 1 month. Reheat on the stovetop, adding vegetable broth as needed to rehydrate the soup.

Notes

  • Use garlic-infused oil for a milder garlic flavor and to keep the recipe more oil-friendly.
  • If you prefer a creamier texture, blend a portion of the soup after cooking.
  • Feel free to swap rosemary or thyme with your favorite herbs like parsley or oregano.
  • Lentils do not require soaking, but rinsing well helps remove any debris.
  • Adding sturdy greens towards the end helps maintain their color and nutrients.

Find it online: https://recipethrive.com/one-pot-everyday-lentil-soup-recipe/