Description
A comforting, nutrient-rich soup made with lentils and potatoes, perfect for chilly days.
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, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, then sauté for about 5 minutes, or until softened.
- Incorporate the minced garlic and cook for another minute until fragrant.
- Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30–40 minutes, or until the lentils and potatoes are tender.
- If desired, stir in the spinach or kale during the last 5 minutes of cooking.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, blend a small portion before serving. Customize with your favorite vegetables or spices.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg