One Pot Veggie Lentil Soup

 Lentil Soup

Serves 3
Time 45 minutes

1 1/2 cup lentils, Brown
3 baby potatoes
3 mushroom Stems
3 Tbs Coconuts meat (dry, roasted)
1 dehydrated mushroom slices
3 garlic cloves, roasted
1 Tbs Olive oil
4 cups vegetable broth
Salt to taste
Extra parsley for garnishing


1. Bring to a boil in a large stockpot, 6 cups of water. Pouring into the hot water the lentils and salt to season, allow to boil until the lentils soften, do not over boil. Once completed, pour off the water, do not reuse it. Set aside the lentils.

2. Cut into bite-size pieces the potatoes and into finely diced pieces the garlic and mushroom stems, set aside.

3. In a separate pot boil the potatoes until a fork can be inserted, do not over boil, the potatoes must be boil where they maintain the shape and has a firmness but cooked texture.

4. Heating a medium-size stock pot add the oil, mushroom stems, garlic, potatoes and lentils, then pouring in the vegetable broth, bring to a boil for about 10 minutes until the stock reduces to three cups.

5. Portion out the lentils soup into three bowls garnishing with the hydrated mushrooms, coconut flakes and parsley and serve.

Can lentils be used which cuts down cooking time and also if using dried lentils, they can be soaked overnight.

Yet another way we eat when eating clean and also, a soup we oftentimes cook when wanting to spend little time in the kitchen. Why not give this one a go, when you too feel the need for little time in the kitchen or is looking for that next healthy soup.

XOXO

K had S

Visit our Instagram to see a short clip of how we put this together @gookcooking.
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