Description
A comforting one-pot lentil vegetable soup packed with nutritious ingredients that’s perfect for chilly days.
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
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables have softened.
- Stir in the minced garlic and cook for an additional minute, allowing the flavors to blend.
- Add the ground cumin, smoked paprika, dried thyme, and rosemary. Stir for about 30 seconds to release the spices’ aromas.
- Incorporate the lentils, diced potatoes, diced tomatoes (along with their juices), and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes. Stir occasionally until the lentils and potatoes are tender.
- If using, stir in the fresh spinach or kale and cook for another 5 minutes until the greens are wilted and tender.
- Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
Rinse the lentils, sauté the vegetables before adding broth for enhanced flavor, and adjust the consistency of the soup to your liking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg