While it is still reaching 90 degrees here in Florida, I like to make this soup on nights when I have a little more time to throw a dinner together. This soup only takes one pot, so it is great if you have a community kitchen. What makes this recipe great is that you can modify it to fit your tastes and perhaps the best thing about this soup is that it makes great leftovers the next day!
¾ cup brown lentils, rinsed (they can be dusty)
4 to 6 cups gluten-free veggie broth (I use Swanson)
1 small onion, diced
2 carrots, diced
1 rib celery, diced
2 or more tsp thyme, or to taste
Salt, pepper and garlic powder to taste
2 cups chopped fresh kale (can substitute spinach, but I like kale because it holds up better)
4-5 small potatoes, diced, or 1 cup gluten-free elbow pasta
Omnivore variation: 1 cup chopped cooked chicken
- Sauté the onions, carrots, and celery in a little olive oil in a large pot for about 3 minutes, until translucent. Season with salt, pepper, garlic powder, and thyme, and cook for another minute or two.
- Add in the lentils and 4 cups veggie broth. Bring to a boil, then cover and simmer for 20 minutes, adding more broth if needed to keep lentils covered.
- Add in the kale and the potatoes or pasta. Add the chicken, if using.
- Add more broth if needed. This is a matter of preference, it can be more like soup or stew, but if you use pasta you’ll likely need more broth than if you use potatoes. Simmer 10-15 minutes more, or until pasta or potatoes are tender.
Instead of buying a whole stalk of celery, buy this snack pack (sold in the produce section)
Use the celery and carrots for the soup, snack on the cheese while you’re cooking, and save the ranch dressing for a salad later in the week.
I know thyme’s probably not a dorm staple, but it makes this soup really good, and you can buy it in a very small container, see?
You can purchase an already cooked chicken breast at the store to add to your soup. I won’t judge.