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Veggie Lentil Soup (Recipe)

This was a nice, basic lentil soup recipe…full of yummy veggies like mushrooms, carrots, celery and kale. With some potatoes added to that.

By Alyssa V. Feb 1, 2024

2 tablespoons extra virgin olive oil (Use Kasandrinos *FREE Bottle**)
1 large sweet potato or potato (12 ounces), unpeeled and cut into 1/2-inch pieces
2 medium leeks, thinly sliced into half-moons
2 large carrots, roughly chopped
3 cloves garlic, minced
1 pound baby bella mushrooms, sliced
6 cups water or 4 (14.5 oz) cans vegetable broth
1 ½ cups green or brown lentils
½ teaspoon salt
4 cups chopped hearty greens, such as kale or Swiss chard

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots, mushrooms; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant.

2. Add water (or broth), lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.

Enjoy!!!

Servings : 4
Ready in : 55 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Batch Cooking, CrockPot Cooking, Gluten Free, Weight Loss