Description
This Hearty Lentil and Potato Soup is a filling, flavorful meal made with wholesome ingredients like lentils, potatoes, carrots, and spices. Simmered to perfection, it’s an easy, nutritious soup that’s both vegan and gluten-free. Perfect for lunch or dinner, it’s cozy and satisfying!
Ingredients
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- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp 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. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
- If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, use an immersion blender to blend a portion of the soup to your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Feel free to add other veggies, like zucchini or bell peppers, to make it even heartier!