Description
A warm and comforting soup made with earthy lentils, tender potatoes, and aromatic spices, perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add diced onion, carrots, and celery and cook for about 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Add rinsed lentils, diced potatoes, diced tomatoes (including juices), vegetable broth, cumin, paprika, thyme, rosemary, salt, and pepper. Stir to combine.
- Increase heat and bring to a gentle boil. Once boiling, reduce heat to low, cover, and let simmer for 30-40 minutes, or until lentils and potatoes are tender.
- In the last 5 minutes, stir in fresh spinach or kale until wilted.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, use an immersion blender to blend partially or fully. Simmer longer for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg