Description
A comforting and filling lentil and potato soup made with tender lentils, hearty potatoes, and aromatic vegetables simmered in a flavorful broth. Perfect for a nourishing weeknight dinner or meal prep.
Ingredients
1 cup dried green or brown lentils, rinsed
3 medium potatoes, peeled and diced
1 large onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
6 cups vegetable broth (or chicken broth)
1 tsp dried thyme
1 tsp ground cumin (optional)
Salt and pepper to taste
2 tbsp olive oil
1 bay leaf
Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 to 7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for about 1 minute until aromatic.
- Add the rinsed lentils, diced potatoes, diced tomatoes, thyme, cumin if using, salt, pepper, and bay leaf.
- Pour in the broth and bring the mixture to a boil.
- Reduce heat to a gentle simmer, cover, and cook for 30 to 40 minutes until the lentils and potatoes are tender.
- Remove the bay leaf, adjust seasoning to taste, garnish with fresh parsley if desired, and serve warm.
Notes
Stir in fresh spinach or chopped kale during the last few minutes for added greens.
For a richer version, add browned smoked sausage or cooked bacon.
A squeeze of fresh lemon juice or splash of vinegar before serving brightens the flavors.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
If the soup thickens too much, add a splash of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
