Full of veggies and protein-packed lentils, this healthy soup is one of our favorite one-pot meals.
While traveling in New Zealand, we were making this meal in a Holiday Park kitchen and we had at least 3 different groups of people come up and ask what we were making because it looked (and smelled!) so good.
It’s so good in fact, we’ve started making it even when we’re not in a campervan! The best part is you literally CAN’T screw it up. And you can use whatever vegetables are in season where you are traveling. Each time we cook this, we add a slightly different combination of veggies, and it’s always a hit!
The vegetables listed in the ingredients are suggestions, but use whatever you have on hand. You certainly don’t need all of them!
Ingredients
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At least 3 vegetables of your choice! Here are some we like: 1 potato, 1 small zucchini, 1 carrot, 2 celery stalks (including leaves), handful of button mushrooms, ½ bell pepper (save the rest for snacking with hummus)
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1 small onion or ½ large onion
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3 cloves garlic, chopped
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oil
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1 cup lentils
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greens, like spinach or kale (optional)
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2 veggie bouillon cubes
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1 can diced tomatoes
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cracked pepper
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salt to taste
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OPTIONAL Garlic Croutons: 1/2 baguette + 2 extra garlic cloves + Tbsp olive oil
Instructions
1. Start by chopping the veggies. (Remember, use whatever sounds good to you or what you have on hand. It’s okay if you don’t have all the vegetables listed, or if you want to add ones that aren’t on this list.)
2. In a pot, add a bit of oil (1 tablespoon or so) with chopped garlic and onions, and cook over medium-high heat.
3. When the onions start to look translucent, add the lentils. Stir so they are lightly coated in oil and mixed in with the onions and garlic. (You can add a bit more oil or water if it starts to burn.) Keep stirring for about one minute, making sure they don’t burn on the bottom of the pot. This step helps add lots of flavor to the soup later, so don’t skip it if possible.
4. Now, add most of your vegetables (carrots, celery, potato, zucchini). Keep the quick-cooking veggies like mushrooms, bell pepper and greens to add at the end.
5. Immediately after the vegetables are added to the pot, add 2 cups of water so they are just covered. (Depending on how many vegetables you have, you might need a bit more water.) You can also add your bouillon cubes now. Tip: I like to dissolve them in a mug with a quarter cup of water first to make sure no chunks are left.
6. Cover the pot with a lid and let it simmer. After about 5 minutes, try piercing the vegetables with a fork. They should still be firm, but able to be pierced. (If they are too hard, keep simmering for a few more minutes.)
7. Add the can of diced tomatoes and any soft vegetables, like mushrooms, bell pepper and spinach. Add cracked pepper to your liking. Cover the pot again and simmer for an additional 2 minutes.
8. Taste the broth and add salt and pepper if needed.
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