Description
A warm and comforting soup featuring earthy lentils, tender potatoes, and a blend of vegetables seasoned with spices for a nutritious and filling 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 translucent, about 5 minutes.
- Add the minced garlic, diced carrots, and diced celery. 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 to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 30-40 minutes, until lentils and potatoes are tender.
- Add chopped kale or spinach and cook for an additional 5 minutes until greens are wilted.
- Remove from heat and stir in lemon juice. Adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
Soaking lentils can reduce cooking time. For extra flavor, add a bay leaf while simmering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg