Hearty, delicious, and amazing Lentil Soup prepared in just one pot with potatoes, carrots, and greens.
Servings : 4serves
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Ingredients
2tablespoonsextra virgin olive oil
1yellow onion,diced
2large carrots,thinly sliced
4celery stalks,thinly sliced
3 to 4cupsbite-sized chopped potatoes,I used small yukon gold potatoes
1/4cupfresh chopped parsley
4clovesgarlic,minced
1teaspoonsweet or smoky paprika,adjust spice to your own preference
1teaspoondried oregano
1/2teaspoondried rosemary
1/4teaspoonsalt
1/8teaspoonfresh ground pepper
6cupslow sodium vegetable broth
3sprigs fresh thyme
1bay leaf
1cupgreen or brown lentils,rinsed and drained
3dried red chili peppers,hot or sweet, tops removed, cut in fourths lengthwise (if you can't find any, use about 1 teaspoon more paprika + 1/2 teaspoon chili powder, or to taste)
3cupschopped leafy greens,I used swiss chard, but you can use baby spinach, or kale, or collard greens, and so on
Instructions
Heat olive oil in a large pot, or dutch oven, over medium heat.
Add diced onions, carrots, celery, and potatoes to the hot oil; sauté for 8 minutes, or until veggies are slightly tender and browned. Stir often.
Stir in parsley and garlic; continue to cook for 1 more minute.
Season with paprika, oregano, rosemary, salt, and pepper; stir and cook for 1 more minute.
Add vegetable broth, thyme sprigs, and bay leaf; turn heat up to medium high and bring to a boil.
Stir in the lentils and the dry chili peppers, if using. Bring to a boil.
Reduce heat to medium low and cook for 20 minutes, uncovered, until lentils and potatoes are tender.
Stir in leafy greens and continue to cook for 3 to 4 more minutes, or until wilted.
Remove from heat; taste for seasonings and adjust accordingly.
Remove bay leaf and thyme sprigs; serve.
Notes
HOW TO STORE LEFTOVER LENTIL SOUP
Store Lentil Soup in an airtight container, and refrigerate for up to 5 days.
HOW TO FREEZE LENTIL SOUP
Store completely cooled Lentil Soup in an airtight container OR freezer bags. Freeze for up to 3 months.
If you intent to cook the soup just to freeze it right away, I suggest cooking the veggies just until tender and a bit crisp. They will have the perfect texture once reheated.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.