One-Pot Veggie Lentil Soup

Directions

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1. Add the oil to a large pot on medium-high heat. Once hot, add the onions and sauté until translucent, about 5 minutes. Add splashes of water as needed to deglaze the pot.
2. Add the garlic and red chilli, cook for 2 minutes, before adding the spices and sautéing for about 30 seconds to toast, stirring throughout.
3. Add the vegetable stock, lentils, and potatoes. Bring to a boil, then reduce to a simmer with the lid partially covered.
4. After 5 minutes, add the carrots and cook for another 10 minutes.
5. Add the broccoli and cook for another 3 minutes until tender.
6. Adjust salt and pepper to your liking, and enjoy!

Notes

• * When we have time, we like to soak our lentils for at least a couple of hours beforehand to help decrease the cooking time and to help increase nutrient absorption. Soaking, though, is not necessary for this recipe; if using unsoaked lentils, add an extra 15 minutes to the cooking time. Learn more about the benefits of soaking in our PUL article.
• If desired, blend half of the soup using an immersion blender to make it a more creamy soup, or leave it unblended as we've done, and as can be seen in the photos.

Storage

• Store in an airtight container in the fridge for up to 1 week, or the freezer for up to 2 months.