Savory Lentil and Greens Potage
Savory Lentil and Greens Potage
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable stock
- 1 teaspoon Better Than Bouillon Vegetable Base
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 5 ounces fresh spinach, roughly chopped
- 5 ounces fresh kale, stems removed, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add chopped onion and diced carrots. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min
- 3
Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, dried rosemary, and bay leaf to the pot. Bring to a boil.
⏱️ 5 min
- 5
Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 6
Remove the bay leaf. Stir in the chopped spinach and kale. Cook for 3-5 minutes, or until the greens have wilted.
⏱️ 5 min
- 7
Season with salt and black pepper to taste. Ladle into bowls and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Lentil and Greens Potage
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable stock
- 1 teaspoon Better Than Bouillon Vegetable Base
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 5 ounces fresh spinach, roughly chopped
- 5 ounces fresh kale, stems removed, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add chopped onion and diced carrots. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min - 3
Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed lentils, vegetable stock, Better Than Bouillon Vegetable Base, dried thyme, dried rosemary, and bay leaf to the pot. Bring to a boil.
⏱️ 5 min - 5
Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 6
Remove the bay leaf. Stir in the chopped spinach and kale. Cook for 3-5 minutes, or until the greens have wilted.
⏱️ 5 min - 7
Season with salt and black pepper to taste. Ladle into bowls and serve hot.
⏱️ 2 min