Description
A comforting one-pot wonder that combines lentils and fresh vegetables for a nutritious and flavorful soup.
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
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground cumin, smoked paprika, dried thyme, and rosemary. Stir the mixture for 30 seconds to release the spices’ flavors.
- Combine the rinsed lentils, diced potatoes, canned tomatoes (with their juices), and vegetable broth. Season with salt and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 30–40 minutes, stirring occasionally until the lentils and potatoes are tender.
- If using, stir in the fresh spinach or kale and cook for another 5 minutes until wilted.
- Taste the soup and adjust seasoning as necessary. Garnish with fresh parsley before serving hot.
Notes
This soup is great for meal prep and can be frozen for later use. Consider adding fresh herbs or experimenting with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: Vegetarian