Description
A warm, satisfying soup that marries earthy lentils with creamy potatoes, perfect for chilly weeknights.
Ingredients
- 1 cup lentils, rinsed
- 2 large potatoes, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Stir in the rinsed lentils, diced potatoes, cumin, thyme, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils and potatoes are tender.
- Taste and adjust the seasoning as needed, adding lemon juice for extra brightness if desired.
- Serve hot, garnished with fresh parsley for a touch of color and flavor.
Notes
Serve with crusty bread or a crisp salad. For added creaminess, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food