Description
A comforting and nourishing dish made with lentils, potatoes, and aromatic vegetables, perfect for cozy evenings.
Ingredients
Scale
- 1 cup dried lentils (green or brown)
- 2 medium Yukon Gold or Russet potatoes, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables soften.
- Stir in 1 cup of rinsed lentils, 1 teaspoon of cumin, and 1 teaspoon of dried thyme. Cook for an additional 1-2 minutes.
- Add diced potatoes to the pot, stir in 6 cups of broth, and add 1 bay leaf. Bring to a boil, then reduce heat and simmer for about 30-35 minutes until lentils and potatoes are tender.
- Season with salt and pepper to taste. Optionally, add a splash of fresh lemon juice before serving.
- Garnish with fresh parsley and enjoy warm with crusty bread.
Notes
This soup is vegan and gluten-free. Feel free to add mushrooms for extra flavor or substitute ingredients based on availability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Keywords: soup, lentils, comfort food, vegan, hearty