Description
Warm up with this delightful Lentil and Potato Soup that combines earthy lentils and creamy potatoes, simmered with fragrant spices. Perfect for chilly evenings or as a meal prep option, this soup is nourishing, easy to make, and sure to impress your family and friends.
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 3 medium Yukon Gold potatoes (peeled and diced)
- 2 medium carrots (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic until fragrant.
- Add diced potatoes and carrots along with cumin and thyme; cook for 5 minutes until veggies soften slightly.
- Pour in the rinsed lentils and vegetable broth. Bring to a gentle boil while stirring occasionally.
- Lower the heat, cover, and simmer for 25-30 minutes until lentils are tender but not mushy. Stir occasionally.
- Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg