Description
A hearty blend of lentils and potatoes, rich in flavor and nutrients, perfect for chilly evenings.
Ingredients
Scale
- 1 cup lentils
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 2 carrots, chopped
- 1 teaspoon thyme
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.
- Add the diced potatoes, chopped carrots, lentils, vegetable broth, water, thyme, and cumin; stir to combine.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for 30 to 40 minutes, or until lentils are tender.
- Season with salt and pepper to taste, and adjust consistency with more water if needed. Serve warm in bowls.
Notes
Rinse lentils before use. Adjust for thickness and spice according to preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 9g
- Cholesterol: 0mg