Everyday lentil soup

This recipe book wouldn’t be complete without a good lentil soup!

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Lentil soup made in a Yum Asia rice cooker

This soup is grounded in earthy vegetables with the lentils providing the texture. We call it everyday soup as there are few days when you would not want to have this. It’s also a perfect plant-based main that requires just a few ingredients, a rice cooker and about an hour to make.

AuthorHungry PandaDifficultyIntermediate

Yields4 ServingsUnitsDefault
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

INGREDIENTS
 2 tbsp water (or veg, coconut or avocado oil of choice)
 2 cloves garlic minced (or sub 2 tbsp garlic-infused oil)
 2 small shallots
 4 large carrots (thinly sliced)
 4 stalks celery (thinly sliced)
 pinches each sea salt and black pepper
 3 cups yellow or red baby potatoes (bite-size pieces)
 4 cups cups vegetable broth (more if needed)
 2-3 stalks fresh rosemary and/or thyme
 1 cup uncooked green, red or brown lentils (thoroughly rinsed and drained)
 2 cups chopped sturdy greens (such as kale or collard greens)
 handful parsley and/or a lemon slice flatbread or fresh bread rolls

HOW TO MAKE
1

Use the SLOW COOK, REGULAR, WHITE RICE or SAUTÉ function of your rice cooker to heat water
(or oil), garlic, shallots/onion (optional), carrots, and celery.

2

Sauté for 8-10 minutes or until slightly tender and golden brown. Be careful not to burn the garlic.

3

Add potatoes and season with a more salt and pepper. Change the rice cooker function to SOUP then stir and cook for 3-5 minutes more.

4

Add vegetable broth and rosemary or thyme and allow to simmer for 30-40 minutes then add lentils and stir.

5

Cook until lentils and potatoes are tender then switch your rice cooker to KEEP WARM. Add your greens, stir, and close lid and allow 3-4 minutes for them to wilt.

6

Taste and adjust flavour and seasoning as needed, adding more salt and pepper for overall flavour, vegetable broth if it’s become too thick, or herbs for earthy flavour.

7

Enjoy as is or serve with rice or flatbread/fresh bread rolls. Garnish with a little parsley and/or a slice of lemon to make it pop with freshness.

Ingredients

INGREDIENTS
 2 tbsp water (or veg, coconut or avocado oil of choice)
 2 cloves garlic minced (or sub 2 tbsp garlic-infused oil)
 2 small shallots
 4 large carrots (thinly sliced)
 4 stalks celery (thinly sliced)
 pinches each sea salt and black pepper
 3 cups yellow or red baby potatoes (bite-size pieces)
 4 cups cups vegetable broth (more if needed)
 2-3 stalks fresh rosemary and/or thyme
 1 cup uncooked green, red or brown lentils (thoroughly rinsed and drained)
 2 cups chopped sturdy greens (such as kale or collard greens)
 handful parsley and/or a lemon slice flatbread or fresh bread rolls
Everyday lentil soup
IngredientsDirections

You can try adding tomatoes, switching out the greens for spinach (fresh or frozen), adding your favorite herbs/spices, or add lemon at the end for zing. Store leftovers in the refrigerator up to 5 days or freezer up to 1 month. Reheat using the SOUP function of your rice cooker. Add vegetable broth as needed.