Lentil soup, and split pea soup are probably my favorite soups. I always keep a few cans of lentil soup on hand for quick meals. After devouring too many pretzels with almond butter after a bike ride today, I was feeling the lentil soup. Despite the fact that it has been in the mid 70’s all weekend long.
This soup is easy to make, works with any vegetables you have on hand, and really only needs one pot. You can spice it differently depending on your mood. I went for hearty vegetable this time, but curry spices are always fun.
1 cup lentils
3 cloves of garlic
Tomatoes or tomato sauce
Water or vegetable broth
Soy sauce or Braggs
Chop up potato and carrots and sauté in a pot with olive oil. Once the potatoes start to soften, throw in the onion and garlic and cook about 3 minutes longer. Add in the lentils and about 5 cups of water or vegetable broth. Add in tomato or sauce, but definitely go easy if using sauce. Add in desired spices and cook until everything is soft. Throw in kale and cook until kale has wilted.
The best part? The COST! The whole pot cost probably $2.00, and will last for about 3 or 4 meals.