VEGAN LENTIL SOUP

~ Minimalist Baker

2 T. water or oil of choice
2 cloves garlic, minced
2 small shallots or 1/2 white onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1/4 t. salt, divided
1/4 t. pepper, divided
3 c. yellow or baby red potatoes, roughly chopped into bite-size pieces
4 c. vegetable broth
2-3 sprigs fresh rosemary or thyme
1 c. green or brown lentils, rinsed and drained.
2 c. chopped kale, collard greens, or other sturdy greens

Heat large pot over medium heat, then add water or oil, garlic, shallots or onion, carrots, and celery. Season with some of the salt and pepper. Saute 4-5 minutes or until slightly tender and golden brown. If garlic begins to burn, turn the heat down.

Add potatoes and remaining salt and pepper. Cook for 2 minutes, stirring occasionally. Stir in broth and rosemary or thyme, then increase heat to medium high until soup is at a rolling simmer.  Stir in lentils and return to simmer. Reduce heat to low and simmer uncovered 15-20 minutes, until lentils and potatoes are tender. Stir in greens; cover 3-4 minutes until wilted.

Adjust seasoning as needed with additional salt, pepper, or fresh herbs. Add more broth to thin soup, if desired.

Makes about nine cups.

Notes: We make this with shallots, red potatoes, rosemary, brown lentils, and kale.