1 Pot Everyday Lentil Soup Food

1-POT EVERYDAY LENTIL SOUP

Steps:

• 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.
• 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.)
• Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
• 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.
• Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
• Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
• 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.

ONE POT LENTIL SOUP

Steps:

• Heat butter and oil in a large nonstick pot over medium-high heat.
• Add onion, garlic, carrot, celery and saute for a few minutes until onion is softened and translucent.
• Add lentils, tomatoes, broth, cumin powder, coriander powder, Italian seasoning, paprika, ginger powder, salt, pepper, bay leaf and mix everything together.
• Bring to a simmer.
• Then, lower heat to medium. Cover and cook for about 40 minutes or until lentils are soft.
• Uncover and use a hand-held blender to roughly puree the soup. Don't puree it too much or else it will loose its chunky texture.
• If soup is too thick, mix in a little more broth or water. If soup is too thin, cook uncovered until extra liquid is reduced.
• Optional: Mix in some lemon juice to add a subtle zesty kick.
• Garnish with parsley and enjoy!

EVERYDAY ITALIAN LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat.
• Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
• Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
• Add the lentils and mix to coat.
• Add the broth and stir.
• Add the thyme sprigs.
• Bring to a boil over high heat.
• Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
• Season with salt and pepper, to taste.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.