Description

This hearty 1-Pot Everyday Lentil Soup is a wholesome, comforting dish packed with vegetables, lentils, and fresh herbs. Perfect for an easy weeknight meal, it combines sautéed aromatics, tender baby potatoes, and nutrient-rich lentils simmered in vegetable broth. Finished with sturdy greens and a sprinkle of fresh parsley, this soup is both nutritious and versatile, serving beautifully alongside rice, cauliflower rice, or your favorite flatbread.

Ingredients

Soup Base

2 Tbsp water (or substitute oil such as avocado or coconut oil)
2 cloves garlic, minced (or substitute 2 Tbsp garlic-infused oil)
2 small shallots, diced (optional; or 1/2 white onion)
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1/4 tsp sea salt, divided
1/4 tsp black pepper, divided

Main Ingredients

3 cups yellow or red baby potatoes, roughly chopped into bite-size pieces
4 cups vegetable broth (plus more as needed)
2-3 sprigs fresh rosemary or thyme (or a mixture of both)
1 cup uncooked green or brown lentils, thoroughly rinsed and drained
2 cups chopped sturdy greens such as kale or collard greens

Optional Garnishes and Sides

Fresh parsley, chopped
Brown rice, white rice, or cauliflower rice
Garlic & Herb flatbread
Spelt dinner rolls

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Instructions

Heat the pot: Place a large pot over medium heat. Once hot, add 2 Tbsp water or oil, minced garlic, diced shallots or onion (if using), sliced carrots, and sliced celery. Season lightly with a pinch of salt and pepper. Stir to combine all ingredients.
Sauté vegetables: Cook the vegetables for 4-5 minutes, stirring occasionally, until they become slightly tender and golden brown. Be cautious not to burn the garlic by reducing heat if necessary.
Add potatoes: Add the chopped baby potatoes to the pot, season with another pinch of salt and pepper, and stir. Let the potatoes cook with the vegetables for about 2 more minutes.
Simmer with broth and herbs: Pour in the 4 cups of vegetable broth and add the rosemary and/or thyme sprigs. Increase heat to medium-high and bring the mixture to a rolling simmer. Add rinsed lentils and stir well. Once the soup returns to a simmer, reduce heat to low and let it simmer uncovered for 15-20 minutes until both lentils and potatoes are tender.
Wilt the greens: Stir in the chopped sturdy greens, cover the pot, and cook for an additional 3-4 minutes until the greens are wilted. Taste the soup and adjust seasoning by adding more salt, pepper, herbs, or vegetable broth if needed to reach your preferred consistency and flavor.
Serve and garnish: Enjoy the soup on its own or serve with your choice of brown rice, white rice, cauliflower rice, garlic & herb flatbread, or spelt dinner rolls. Garnish with fresh parsley for added color and freshness if desired.
Store leftovers: Refrigerate any leftover soup in a covered container for up to 5 days, or freeze for up to 1 month. Reheat on the stovetop, adding extra vegetable broth as needed to rehydrate the soup before serving.

Notes

You can substitute water with oils like avocado or coconut oil for a richer flavor.
The garlic-infused oil can be used instead of fresh garlic for a milder garlic flavor.
Use either green or brown lentils, but avoid red lentils as they may overcook faster and become mushy.
Baby potatoes work best as they cook evenly and quickly; regular potatoes can be chopped smaller to ensure tenderness.
Adjust herb quantities to taste; rosemary or thyme pairs well with lentils and root vegetables.
Add more vegetable broth to thin the soup if it becomes too thick during cooking or reheating.
This soup freezes well; make in larger batches for meal prep.
For vegan or vegetarian diets, ensure vegetable broth is free from animal products.