Description
A warm and comforting soup made with protein-rich lentils, hearty potatoes, and aromatic spices. This easy-to-make, budget-friendly recipe is perfect for cozy dinners and meal prep.
Ingredients
Scale
- 2 tbsp 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
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt & black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in lentils, diced potatoes, diced tomatoes, and vegetable broth.
- Add cumin, smoked paprika, thyme, rosemary, salt, and black pepper.
- Bring to a boil, then reduce heat and let simmer for 30-40 minutes until lentils and potatoes are tender.
- Stir in spinach or kale during the last 5 minutes until wilted.
- Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Notes
- Use brown or green lentils for the best texture.
- Store leftovers in the fridge for up to 5 days or freeze for 3 months.
- Add a splash of lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean