Description
Hearty Lentil and Potato Soup is a wholesome vegan delight that warms the soul any time of year. This nourishing soup is brimming with protein-rich lentils, tender potatoes, and aromatic Mediterranean spices, making it an ideal choice for family dinners or meal prep. With its rich flavors and satisfying texture, this dish effortlessly brings comfort to chilly nights and casual gatherings alike.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 large carrots (diced)
- 2 celery stalks (diced)
- 1½ cups dried green or brown lentils (rinsed)
- 3 medium potatoes (diced)
- 1 can (14.5 oz diced tomatoes with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper (to taste)
- 2 cups fresh spinach or kale (optional)
- Fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, garlic, carrots, and celery for 5–7 minutes until tender.
- Stir in rinsed lentils and diced potatoes, cooking for 2 minutes to absorb flavors.
- Add diced tomatoes and vegetable broth along with cumin, smoked paprika, thyme, rosemary, salt, and pepper. Mix well.
- Bring to a boil, then reduce heat and simmer covered for 30–35 minutes until lentils are tender.
- If desired, add spinach or kale in the last few minutes of cooking until wilted.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 410mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize the vegetables based on your preference—bell peppers or zucchini make excellent additions. For a creamier texture, blend part of the soup before serving.