One-Pot Everyday Lentil Soup

One-Pot Everyday Lentil Soup


March 2, 2020

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A tasty everyday soup made with lentils, potatoes, carrots, kale, and simple herbs and seasonings. Requires just 10 ingredients, one pot and 30 minutes to make.

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

One-Pot Everyday Lentil Soup


1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.

2. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)

3. Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.

4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.

5. Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavour as needed, adding more salt and pepper for overall flavour, vegetable broth if it’s become too thick, or herbs for earthy flavour.

6. Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). You can also garnish with a little fresh parsley for a pop of colour and freshness (optional).

7. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

Recipe Credit Source:


2 tbsp Coconut Water

2 cloves of Garlic, minced

2 small shallots

4 large carrots (thinly sliced)

4 celery stalks (thinly sliced)

1/4 tsp each Sea Salt and Black Pepper (divided // plus more to taste)

3 cups yellow or red baby potatoes (roughly chopped into bite-sized pieces)

4 cups vegetable broth (plus more as needed)

2-3 sprigs fresh rosemary or thyme

1 cup uncooked green or brown lentils (thoroughly rinsed and drained)

2 cups chopped sturdy greens (such as kale or collard greens)


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