This past week has been a pinch hectic as my husband and I closed on our first house and are getting ready to move.
Dinners had to be quick and easy with minimal cleanup, meaning one-pot meals instead of my usual nightly disaster in the kitchen (which always keeps my husband busy scrubbing). But into those single pots I also needed to fit a lot of healthy goodness, as I’ve been extra hungry lately (have I mentioned that I’m pregnant!!).
My best concoction from the week was a creamy, hearty soup that I loved so much, I made it twice. This recipe takes less than fifteen minutes to throw together and then you can just sit back with a glass of wine and enjoy the smells while it simmers (no wine for me!).
I got lucky with how good this soup turned out as I was actually just trying to use up a few random ingredients in our pantry. I found a bag of red lentils that had been sitting neglected for a while. I like how red lentils take on a creamy texture when cooked in a broth. They’re perfect for thickening a soup and they add a healthy dose of protein and fiber.
I tossed in a cup of farro to make it a meal. That, combined with the kale, made this a one-pot meal loaded with both nutrition and flavor.
It also makes for a delicious vegan soup (there is no actual cream in this creamy soup). Simply use vegetable broth instead of chicken broth and skip the sprinkle of parmesan.