One Pot Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Carrots

  Raw

  4 large or 288g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Lentils

  Raw

  1 cup or 192g

• Kale

  Raw

  2 cup, chopped or 134g

Directions

1. Heat a large pot over medium heat. Add olive oil, garlic, shallots, carrots, and celery. Season with salt and pepper and stir.
2. Sauté for 4-5 minutes until slightly tender and golden brown. Reduce heat if garlic begins to burn.
3. Add potatoes and season with more salt and pepper. Stir and cook for 2 minutes.
4. Add vegetable broth, rosemary, and thyme. Increase heat to medium-high and bring to a simmer. Add lentils and stir.
5. Once simmering, reduce heat to low and simmer uncovered for 15-20 minutes until lentils and potatoes are tender.
6. Add kale, stir, and cover. Cook for 3-4 minutes until wilted. Adjust seasoning as needed.