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. Warm a large pot over medium heat. Add the olive oil, then stir in the garlic, shallots, carrots, and celery. Season lightly with salt and pepper and cook, stirring, until fragrant and beginning to soften and brown, 4–5 minutes (reduce heat if the garlic colors too quickly).
2. Stir in the potatoes and cook for 2 minutes to coat in the aromatics.
3. Add the vegetable broth, rosemary, and thyme; bring to a lively simmer over medium-high heat. Stir in the lentils.
4. Reduce the heat to maintain a gentle simmer and cook uncovered until the lentils and potatoes are tender, 15–20 minutes. Taste and season with a pinch more salt and pepper if needed.
5. Stir in the kale, cover, and cook until wilted and bright green, 3–4 minutes. Adjust seasoning to taste and serve.