Description
A nutritious and satisfying soup featuring lentils and potatoes, ready in just 30 minutes.
Ingredients
Scale
- 1 cup lentils (rinsed)
- 2 medium potatoes (diced)
- 1 onion (chopped)
- 2 carrots (sliced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and stir until translucent, about 5 minutes.
- Incorporate the garlic and carrots, cooking for an additional 2–3 minutes.
- Stir in the diced potatoes and rinsed lentils.
- Pour in the vegetable broth and bring to a boil, then reduce to a simmer.
- Add cumin, thyme, salt, and pepper, stirring to mix.
- Cover the pot and simmer for 25–30 minutes, or until tender.
- Adjust seasoning to taste before serving.
Notes
Rinse lentils before use and avoid overcooking. The soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg