Ingredients
Scale
- 1 cup dried lentils, rinsed
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: a splash of cream or sour cream
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Add lentils and reduce heat to simmer.
- Cook uncovered for about 30 minutes or until lentils and potatoes are tender.
- Use an immersion blender to puree part of the soup for a creamy texture, or leave chunky if preferred.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley and a dollop of cream if desired.
Notes
- You can add carrots or celery for extra flavor.
- For a vegan version, skip the cream and sour cream garnish.
- This soup stores well for leftovers and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg