Just thinking about all the holiday baking and eating that will soon be literally right in front of us, has me also pondering the potential for weight gain. Ugh. We could all use more recipes that are easy to make as well as good for you, especially at this time of year. 30 Minute Vegetable Lentil Soup checks all those boxes and is packed with the nutritional value of vegetables and good-for-you Canadian lentils.
There are times when I think people would cook, more often, if they had recipes that were quick. Easy. This….? Is one of those, and like many one-pot meals, so much more than the sum of its parts.
You’ll notice that the recipe says to use red lentils. Sadly, I’d used what I thought was in the cupboard… so I went with the green lentils that I had. When using red you end up with a lighter coloured soup, but I quite like the darker colour that came from using the green. It made it look like meat was involved in the cooking; but if you use vegetable stock (or even water in a pinch) it’s not only vegetarian, it’s vegan.
How is the soup ready in 30 minutes you ask…? By using a few quick cooking tips:
- put your favourite soup pot on the heat as you start to chop your veg (right beside the stove, if you can!)
- cut the heartier veg like onion, carrots & celery first, and drop them in the pot as they’re ready
- keep cutting/prepping the other ingredients and have a wooden spoon close to the pot, for the occasional stir
- use your kitchen shears to cut the canned whole tomatoes – right in the can (saves on times & clean up)
Serve with grated parmesan cheese (Parmigiano Reggiano) and some hearty grilled bread. Don’t forget to top the soup with a bit of ‘something green’ like chopped parsley, kale, spinach or arugula, to add colour and a bit of freshness.
This will serve at least 6, but make the whole pot – even if you think it’s too much. You can freeze extra for future good eating~
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 sweet or regular potato, peeled and diced
- 2 cloves garlic, minced
- 6 cups vegetable stock (use chicken stock or even water in a pinch)
- *1 cup dry red lentils, rinsed and drained
- 28 ounces canned tomatoes (cut tomatoes, reserve juice)
- 1 cup shredded cabbage or kale
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- *use green lentils if it’s what you have
- In a large pot on medium-high, heat the olive oil.
- Add the onion, carrot and celery, season with a pinch of salt & pepper, and cook for 5 minutes, stirring occasionally.
- Stir in garlic, cooking for just one minute - until fragrant.
- Add remaining ingredients and bring to a boil. Then reduce heat and simmer covered 20 minutes, or until lentils & vegetables are tender.
- Remove bay leaves before serving.
- Top with a sprinkle of ‘something green’ and serve with some grated parmesan and grilled hearty bread for dipping.
- *use chicken stock if you're not vegetarian
- **use GF bread if gluten is an issue
- ***cutting & prepping while cooking cuts down on the overall time