Ingredients
Scale
- 1 cup dried green lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 3 carrots, sliced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes, carrots, cumin, and thyme. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Add lentils, reduce heat, and simmer uncovered for 25-30 minutes until lentils and potatoes are tender.
- Season with salt and pepper to taste. Use an immersion blender to partially blend for a creamier texture if desired.
- Garnish with fresh parsley before serving.
Notes
- For added protein, include diced cooked sausage or tofu.
- Adjust seasoning to taste, and add a pinch of red pepper flakes for some heat.
- This soup keeps well refrigerated for 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg