Description
Warm and cozy, this Hearty Lentil and Potato Soup combines earthy lentils, tender potatoes, and vibrant vegetables for a satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 1/2 cups dried green or brown lentils, rinsed and drained
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chopped kale or spinach
- 2 tablespoons lemon juice
- Optional garnish: fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery to the pot. Sauté for another 5 minutes until the vegetables start to soften.
- Stir in the diced potatoes, lentils, vegetable broth, dried thyme, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for approximately 30-40 minutes, or until the lentils and potatoes are tender.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
- Remove from heat and stir in the lemon juice. Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup freezes beautifully, so consider making extra and storing portions for busy nights.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg