4 cup uncooked lentils- two red two green (one bag each)
lots of fresh parsley and spinach
5 cups water
3 tablespoon better than bouillon vegetable broth
Instructions
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.
dd 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.
Originally Submitted
11/18/2019
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