Lighten up your summer meals with a steaming bowl of rosemary lentil soup! A very healthy, filling, and made all-in-one-pot meal.
Filled with veggies and filling you up at the same time, this Rosemary Lentil Soup is what fall dreams are made of. With the exception of possibly lentils, this soup has all ingredients that are on hand at home already. Along with that, it can be made in only one pot. If that’s not enough to convince you to try out this amazing soup, here’s some more facts about this delicious soup:
Garlic works as a superpower in your body to fight the common cold. With warm soup season in the fall, incorporating garlic should be easy, especially with this recipe! Yellow onion fights inflammation. Carrots give your body beta-carotene which turns into vitamin A, which supports vision. That’s helpful for the kiddos when they go back to school, textbooks, and homework!
Fresh rosemary is a well-loved herb. It’s taste and scent is so pleasing, and so are it’s benefits! It’s high in manganese, which helps to form blood clots and supports the metabolism. Rosemary has strong antibacterial properties and can even improve sleep quality along with reducing stress. I don’t know about you, but rosemary’s benefits, in this soup, makes the perfect comforting, stress-relieving combination for me this fall.
Here’s what you’ll need to make this Rosemary Lentil Soup:
- avocado oil
- yellow onion
- garlic
- sea salt
- carrots
- celery
- potatoes
- fresh rosemary
- vegetable stock
- French green lentils
- Swiss or rainbow chard
- red wine vinegar
How to make All in One Pot Rosemary Lentil Soup
Steps
Heat a large soup pot on medium heat and add the avocado oil and onions. Cook until soft and translucent, then add the garlic and stir to combine. Cook for 3-5 more minutes stirring frequently to make sure garlic does not brown.
Add carrots, celery, potatoes, rosemary, and salt to the pot and stir to combine. Cook for an additional 5-7 minutes.
Add stock and rinsed lentils. Bring to a boil then reduce heat to a simmer and cook uncovered approximately 1 hour or until lentils are soft.
Turn off heat, add vinegar and chopped greens and stir into soup allowing greens to soften.
Add salt and pepper or extra vinegar to taste.
Ingredients
- 2 Tbsp avocado oil
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- ½ tsp sea salt, more to taste
- 3 carrots, diced
- 2 stalks celery, diced
- 1 cup potatoes, cubed
- 1 Tbsp fresh rosemary, or 2 tsp dried
- 7 cups vegetable stock, or chicken stock
- 1 cup French green lentils, rinsed well and strained
- 2 cups swiss or rainbow chard, chopped (stems and leaves)
- 1 Tbsp red wine vinegar
Instructions
Heat a large soup pot on medium heat and add the avocado oil and onions. Cook until soft and translucent, then add the garlic and stir to combine. Cook for 3-5 more minutes stirring frequently to make sure garlic does not brown.
Add carrots, celery, potatoes, rosemary, and salt to the pot and stir to combine. Cook for an additional 5-7 minutes.
Add stock and rinsed lentils. Bring to a boil then reduce heat to a simmer and cook uncovered approximately 1 hour or until lentils are soft.
Turn off heat, add vinegar and chopped greens and stir into soup allowing greens to soften.
Add salt and pepper or extra vinegar to taste.
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