Ingredients
Scale
- 1 cup dried green lentils
- 3 large potatoes, peeled and diced
- 1 onion, chopped
- 3 carrots, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced carrots and potatoes, cook for about 5 minutes, stirring occasionally.
- Stir in ground cumin, salt, and pepper.
- Add lentils and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes until lentils and potatoes are tender.
- Adjust seasoning as needed, garnish with chopped parsley, and serve hot.
Notes
- You can add chopped celery or spinach for extra flavor and nutrients.
- This soup tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Healthy, Comfort Food
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 250 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg