Description
A hearty and comforting lentil and potato soup, perfect for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can 14.5 oz diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon 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. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
- Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary.
- Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
- If using spinach or kale, stir it in during the final 5 minutes of cooking. Let the greens wilt slightly.
- Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and reheats well.
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Feel free to add other vegetables like parsnips or leeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean