One - Pot Lentil Soup (vegan + gluten-free)
I’m not sure about you, but I am a huge lentil lover.
I mean, I don’t try to discriminate between my legumes, but when it comes to choosing a favorite, lentils will always top the cake.
Even though I create so many recipes, and count this as my job, I still would say that I am a lazy cook. Though, when it comes to baking, I am full of energy and lacking in any laziness whatsoever. Funny, right? But still, when I’m cooking meals I like to keep them as simple, minimal, and quick as possible. I especially love it when I can make something to last me the whole week - something, preferably, that can be thrown into one big pot and cook on it’s very own.
See how this soup is perfect?
These past couple weeks of the semester have been a bit hectic for me - more work, less time. So, last week, I decided to start the week off right with a meal that can last me the duration of the week, and something that I can just grab without even thinking about it. I had bought some lentils, and honestly, the remaining ingredients were already in my pantry. Thats what I love about recipes like this - most of the items are things we all usually have on hand; all that’s needed is a bit of effort to put it all together.
And when it comes to this soup, i’m talking minimal effort. Like, it’s stupid easy.
So, hold on to your hats - because when this is over, you’ll be scratching your head and thinking, “Why haven’t I done this yet?”
One - Pot Lentil Soup
16 oz dry lentils
2 cups chopped carrots
4 cups vegetable broth
6 cups water
2 cups tomato puree
2 tsp salt
2 cups dry rice
1 tsp turmeric (optional)
2 cups spinach
2 cups corn
1 can black beans
The night before, soak your lentils in enough water to cover them in a pot. Let them soak overnight, and in the morning (or whenever you are cooking) drain the water. Make sure you are using a large pot! Place the lentils in the pot, along with the carrots, broth, water, tomato puree, salt, rice, and turmeric. Allow this all to come to a boil, and let it cook for about 45 minutes. Test if the lentils, rice, and carrots are soft, and if so, add in the remaining ingredients and cook for an additional 5 minutes.