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1 Pot Every Day Lentil Stew

This soup is perfect for fall and vegetarian - add sausage, chicken or pork for a meaty twist.

Course Main Course
Cuisine soup
Keyword carrots, potatoes, soup, vegetarian
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 40 minutes
Servings 4 servings


  • 2 tbsp water or oil of choice
  • 2 garlic cloves, minced
  • 2 small shallots, diced
  • 4 large carrots, thinly sliced
  • 4 celery stalks, thinly sliced
  • 1/4 tsp each sea salt and black pepper
  • 3 cups baby potatoes, roughly chopped
  • 4 cups vegetable or chicken broth
  • 2-3 sprigs fresh rosemary or thyme
  • 1 cup uncooked green or brown lentils
  • 2 cups kale, chard, or collard greens, chopped
  • fresh parsley, chopped for garnish


  1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.

  2. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)

  3. Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.

  4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.

  5. Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.

  6. Enjoy as is or serve with rice, cauliflower rice, or a side of sourdough bread. I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).

  7. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.