Hearty Lentil and Potato Soup
A wholesome dish that brings warmth and comfort, packed with nutritious ingredients, making it a family favorite.
Ingredients
Main Ingredients
- 1 cup dried lentils (green or brown)
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 whole carrots, sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the lentils under cold water and set them aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic, ground cumin, and dried thyme. Cook for another minute until fragrant.
- Add the diced potatoes and rinsed lentils to the pot. Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes, or until the lentils and potatoes are tender.
- Taste the soup, adding salt and pepper as needed. Once ready, ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
This soup is fantastic on its own but pairs well with crusty bread or a fresh green salad for a complete meal. You can also serve it with a dollop of yogurt or a sprinkle of cheese for added richness. Store any leftovers in airtight containers in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it on the stove over medium heat until heated through.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 600mgFiber: 13gSugar: 3g