Hearty Lentil One Pot Recipes

HEARTY LENTIL SOUP

Steps:

• Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
• Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
• Remove the bay leaves from the soup. Stir in the cilantro and serve.

HEARTY LENTIL ONE POT

Steps:

• Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
• Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
• Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.

1-POT EVERYDAY LENTIL SOUP

Steps:

• 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.
• 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.)
• Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
• 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.
• 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.
• Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
• 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.

HEARTY LENTIL STEW

Steps:

• Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
• Heat the oil in a large pot or Dutch oven over medium heat.
• Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
• Toss in the garlic and for another minute or two.
• Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
• Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)

Steps:

• Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
• Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
• Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
• Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
• Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
• Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
• Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
• Bring soup to boil, cover, and then reduce to a simmer/low boil.
• Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
• Add more vegetable stock to thin the soup out if necessary.
• Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).

ONE-POT LENTILS & RICE WITH SPINACH

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, cumin, salt, bay leaves, pepper and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Add water and bring to a boil. Reduce heat, cover and cook for 15 minutes. Add lentils, cover and cook until the rice and lentils are tender and most of the water is absorbed, 15 to 20 minutes more.
• Remove from heat and gently stir in spinach. Place a clean dish towel over the saucepan and replace the lid. Let stand for 10 minutes (the towel will absorb the steam). Stir in vinegar and remove bay leaves before serving. Garnish with scallions and cilantro, if desired.

ONE POT LENTIL SOUP

Steps:

• Heat butter and oil in a large nonstick pot over medium-high heat.
• Add onion, garlic, carrot, celery and saute for a few minutes until onion is softened and translucent.
• Add lentils, tomatoes, broth, cumin powder, coriander powder, Italian seasoning, paprika, ginger powder, salt, pepper, bay leaf and mix everything together.
• Bring to a simmer.
• Then, lower heat to medium. Cover and cook for about 40 minutes or until lentils are soft.
• Uncover and use a hand-held blender to roughly puree the soup. Don't puree it too much or else it will loose its chunky texture.
• If soup is too thick, mix in a little more broth or water. If soup is too thin, cook uncovered until extra liquid is reduced.
• Optional: Mix in some lemon juice to add a subtle zesty kick.
• Garnish with parsley and enjoy!

HEARTY VEGAN LENTIL SOUP

Steps:

• Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
• Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
• Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
• Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
• Serves 6
• Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.

ITALIAN SAUSAGE AND LENTILS

Steps:

• Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
• To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
• Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.

VEGETARIAN LENTIL CHILI RECIPE

Steps:

• Bring a large Dutch Oven to medium high heat.
• Add in avocado oil and yellow onions. Saute until onions are translucent, stirring occasionally. About 2-3 minutes.
• Next add in the garlic, celery, red pepper, yellow pepper and poblano peppers. Saute for 4-5 minutes, stirring occasionally.
• Add in lentils, carrots, tomato paste, cumin, chili powder, smoked paprika, coriander and salt. Stir and cook for another 4-5 minutes.
• Then add in your diced tomatoes, tomato sauce, vegetable stock and beans. Stir, cover, and bring to a boil. Reduce to simmer for 15 to 20 minutes.

INSTANT POT MOROCCAN LENTIL SOUP

Steps:

• First, wash the brown lentil and red lentils 2 to 3 times with water. Drain all the water and keep the lentil aside.
• Heat the oil in the inner pot of the instant pot. Add garlic, ginger, onions, celery, and jalapenos, and saute for about a few seconds.
• Now add bell pepper, carrots, kale, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, turmeric powder, cumin powder, coriander powder, smoked paprika, and cinnamon.
• Stir to combine and until the tomato paste has dissolved. Cover the instant pot with its locking lid, vent valve in sealing position.
• Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.
• Once cooking time is done, let the pressure release naturally.
• Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.
• Serve immediately and top with your desired toppings. For garnishes, I like to add some lime juice, fresh cilantro, onions, and jalapeno slices. A little spicy, a little creamy and so good!

VEGAN RED LENTIL SOUP (FAST + EASY)

Steps:

• Select the brown/saute function on your instant pot and heat olive oil.
• Add onion and garlic and cook for about 3 mins. Add a pinch of salt.
• Add carrots and celery and cook for roughly 10 mins or until the carrot softened.
• Add cumin, thyme, fennel, and paprika and cook until fragrant about 1 min.
• Add lentils and tomato paste and stir.
• Add broth and bay leaf, mix until combined.
• Add the lid of the pressure cooker and set to high pressure for 15 mins.
• After the timer goes off, allow the pressure to release naturally, about 15 mins. (don't touch it)
• After the pressure has released naturally, release the pressure valve, and open the lid.
• Stir the soup, and remove bay leaves. How this or thin it is is really up to you, if you want a thinner soup, add more broth now.
• Add about 1 cup of coconut milk & season to taste with salt and pepper.
• Serve with a swirl of coconut milk in each bowl, along with some buttered toast.

LENTIL SOUP WITH SAUSAGE

Steps:

• Prep all ingredients according to specifications above. Place the lentils in a bowl and look for any stones or debris and discard. Rinse the lentils well.
• Brown sausage: Heat oil in a 6-quart (or larger) pot or Dutch oven over medium-high heat. Add sausage and cook for about 6 to 8 minutes, or until it has browned. Break up sausage into bite-sized pieces while stirring. Remove sausage from pot and set aside.
• Reduce heat to medium. Then add onions, celery, carrots, garlic and crushed red pepper and cook for about 4 minutes, or until vegetables have softened a bit, stirring occasionally.
• Move vegetables to one side of pot. Then, add tomato paste and cook it for about 30 seconds. Add wine and stir to deglaze, loosening and scraping up any browned bits on bottom of pot.
• Add broth, tomatoes, mushrooms, lentils, salt, black pepper, dried herbs, bay leaves and reserved sausage and stir until all ingredients are well-combined.
• Cover pot and bring mixture to a boil. Then, immediately reduce heat to a simmer and simmer, partially covered, for about 25 to 30 minutes or until the lentils and all vegetables are tender, stirring occasionally. Add additional liquid if you want a brothier soup.
• Once the lentils are tender, reduce heat to low and remove the bay leaves. Then, add spinach and cook for another 2 minutes while stirring. Taste and adjust seasonings, then turn off heat.
• Ladle soup into bowls and top with grated Pecorino Romano cheese and a light drizzle of high-quality olive oil. Buon Appetito!