Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 carrot stalks, sliced thin
- 3 celery stalks, sliced thin
- 1/2 teaspoon black pepper
- 2 cups potatoes, diced
- 4 cups low-sodium vegetable broth
- 1 can - 28 ounces - fire roasted tomatoes
- 2 sprigs of fresh rosemary
- 1 cup green lentils
- 2 cups fresh greens*
Instructions
- Heat a dutch-oven over medium heat with extra-virgin olive oil. Once hot, add carrots and celery. Season with black pepper and stir.
- Sauté for ~5 minutes or until slightly tender. Add in garlic and onion and continue sautéing for 2 additional minutes.
- Add potatoes and season with a little bit more pepper. Stir and cook for 2 more minutes.
- Add vegetable broth, tomatoes, and herbs and increase heat to medium-high. Bring to a rolling boil. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered 20-25 minutes – or until lentils and potatoes are tender.
- Taste and adjust flavor as needed, more pepper, more herbs, and more vegetable broth (if it’s gotten too thick).
Notes
*I added the garlic and onion mid-way through the celery and carrots sautéing to avoid them browning, however, you could add everything all at once. Just monitor it so the garlic and onions don’t brown.
*I only had shallots to use from my pantry. You can use a leek, yellow onion, vidalia onion, whatever onion family member you have!
*You can use potatoes, sweet potatoes, and/or any squash you have on hand.
*I used 2 rosemary sprigs, which would be about 2 teaspoons dried rosemary (1 sprig = 1 teaspoon dried)
*I had to cook my lentils for a total of 30 minutes until they were thoroughly cooked (still getting used to my new stove settings I assume).
*Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stove and add more vegetable broth as needed. When I reheat my soup this is where I add my greens (so they don’t get brown over the week) and they’re freshly cooked each time! (When and if I have greens and today I did not).
*To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, or a sprinkle of sumac.
- Prep Time: 10
- Cook Time: 30
- Category: Soups