Description
A comforting and nutritious soup made with lentils, potatoes, and vegetables, perfect for chilly evenings or wholesome meals.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 large potatoes, peeled and cut into cubes
- 1 can (14 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add the cubed potatoes and rinsed lentils to the pot, stirring to combine.
- Pour in the can of diced tomatoes along with the vegetable broth. Stir well.
- Season with dried thyme, ground cumin, and the bay leaf. Bring to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer uncovered for about 30-40 minutes, or until the lentils and potatoes are tender.
- Remove and discard the bay leaf. Taste and season with salt and pepper as needed.
- Garnish with freshly chopped parsley before serving.
Notes
This soup freezes beautifully! Make a double batch and freeze half for a quick meal later. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg