Description
A soothing lentil potato soup, perfect for chilly evenings and budget-friendly weeknight dinners, packed with nourishing flavors.
Ingredients
- 1 cup lentils, rinsed and drained
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes.
- Toss in the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in the lentils and diced potatoes, followed by the vegetable broth, thyme, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 30-40 minutes, or until the lentils and potatoes are tender.
- For a creamier texture, use an immersion blender to blend the soup to your desired consistency. If you prefer chunkier soup, leave it as is.
- Taste and adjust the seasoning if needed. Serve warm, ideally with crusty bread on the side.
Notes
For added flavor, sauté your vegetables until golden brown. Consider adding fresh herbs or toppings like feta or avocado for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American