Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, 10 ingredient, 1-pot lentil soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Everyone needs a good lentil soup in their back pocket for days when you don't really feel like cooking but want something nourishing on the table fast. An easy vegan pressure cooker recipe! This hearty Lentil Soup makes an easy vegan lunch or dinner.
10 ingredient, 1-pot lentil soup is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. 10 ingredient, 1-pot lentil soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 10 ingredient, 1-pot lentil soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make 10 ingredient, 1-pot lentil soup:
- Make ready Base vegetables
- Make ready oil
- Get garlic, minced
- Make ready small shallots, diced
- Take large carrots, thinly sliced
- Prepare celery stalks, thinly sliced
- Get Sea salt and black pepper,
- Get Add later vegetables
- Take baby potatoes
- Prepare Soup base
- Take broth
- Prepare rosemary
- Prepare uncooked green or brown lentils, rinsed and drained
- Take Add later vegetables
- Prepare kale, chopped
The original recipe was my grandmother's, and it actually. This delicious vegan lentil soup recipe is my go-to for fueling my body. This hearty stew is flavorful, easy to make, protein-rich, vegan, gluten-free, inexpensive and made in one pot. For this vegan lentil soup, I've used pantry ingredients which probably everyone has at home.
Instructions to make 10 ingredient, 1-pot lentil soup:
- 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 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 kale, 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).
This simple lentil soup, made in the Instant Pot®, is full of warming Middle Eastern spices that I used the ingredients and flavors as a base for my very delicious soup. I added diced tomatoes and a Instant Pot® Lentil Soup. this link is to an external site that may or may not meet accessibility. This Instant Pot Lentil Soup is loaded with lentils, flavorful vegetables, and shredded chicken. A filling, hearty pressure cooker soup recipe that's healthy, easy to make, budget-friendly and perfect for chilly winter days! This simple pressure cooker chicken lentil soup recipe is comforting and hearty without.
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