Lentil soup is always a great option if you’re having difficulties swallowing. Fresh rosemary and shallots gives this version its rich, comforting flavor.
2 tablespoons olive oil
2 shallots, minced
4 large carrots, washed, peeled, and sliced
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
2 sweet potatoes, washed, peeled, and diced
4 cups low-sodium vegetable or chicken broth
2 to 3 sprigs fresh rosemary, washed well
1 cup dry green or brown lentils, thoroughly rinsed and drained
2 cups chopped kale, very well washed
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Heat a large pot over medium heat. Add olive oil, shallots, and carrots, and cook until carrots begin to soften, about 3 minutes. Add garlic and ¼ teaspoon each salt and pepper. Stir to combine, then cook until vegetables are tender, 4 to 5 minutes. Add sweet potatoes and remaining ¼ teaspoon each salt and pepper. Stir and cook an additional 2 minutes.
- Add broth and rosemary, then increase heat to medium high. Bring to a rolling simmer. Add lentils and stir to combine. Reduce heat to low and simmer, uncovered, until lentils and potatoes are tender, 15 to 20 minutes. Add kale, stir, and cover. Cook an additional 3 to 4 minutes to soften. Taste and adjust flavor by adding salt and pepper as needed.
- To serve, soup should register 145 degrees Fahrenheit or higher using an instant-read thermometer in the middle of the dish.