Description
Flavorful, filling, and delicious, this Easy Lentil Soup can be on the table in less than 30 minutes.
Ingredients
1 Tablespoon olive oil
3 carrots, peeled and sliced
3 celery ribs, sliced
1 small onion, chopped (white, red, sweet- any type works)
3 new potatoes (Yukon gold or other thin-skinned variety), chopped into 1/2″ pieces
4 teaspoons Better Than Bouillon Vegetable base + 4 cups water (or 4 cups vegetable broth)
1 1/2 cups dried red lentils
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/2 teaspoon whole cumin seed (or 1 teaspoon ground cumin)
1 teaspoon chili powder (I love chipotle chili in this recipe)
1/2 teaspoon dried thyme
Optional Ingredients
1 head cauliflower, cut into florets
1 bunch kale (any kind), washed and chopped.
1 teaspoon curry powder
1/2 teaspoon salt
1 Tablespoon avocado oil
Instructions
- Heat olive oil in heavy bottomed soup pot or Dutch oven. Also preheat oven to 425°F.
- Sauté the carrots, celery, and onion over medium heat for 5 minutes until beginning to brown and soften.
- Mix the Better Than Bouillon into the water, then pour into the pot with the vegetables.
- Then add chopped potatoes, lentils, spices, and stir.
- Place the lid on the pot and bring the mixture to a boil before reducing the heat to a low simmer.
- Simmer for about 20 minutes or until lentils are tender. After cooking, you can use an immersion blender to puree the soup if you’d like a smoother consistency.
- Meanwhile, place the cauliflower and kale on a parchment lined baking sheet and drizzle with the oil, curry powder, and salt.
- Roast in the oven for 20 minutes.
To Serve:
Ladle the soup into bowls and top with some of the roasted vegetables. Serve each bowl of soup with slices of crusty bread, for a filling and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 20