Description
A cozy and nutritious lentil potato soup, perfect for fall evenings and quick lunches.
Ingredients
- 1 cup lentils
- 2 large potatoes, diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in the diced potatoes and lentils, cooking for another 2-3 minutes to slightly soften them.
- Pour in the vegetable broth along with cumin, salt, and pepper. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and potatoes are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley for a vibrant finish.
Notes
For a creamier texture, blend a portion of the soup before serving. You may also add herbs like thyme or bay leaves for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian