Description
A comforting soup with earthy lentils and tender potatoes, seasoned with fresh herbs and garlic.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 medium potatoes (russet or Yukon Gold), diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Splash of lemon juice
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and starting to brown, about 5 minutes.
- Add chopped carrots and diced potatoes, stirring for another 5 minutes.
- Add the lentils, broth, and bay leaf. Bring to a boil, then reduce to a simmer.
- Simmer for 25-30 minutes until lentils and potatoes are fork-tender, stirring occasionally.
- Season with salt, pepper, chopped parsley, and a squeeze of lemon juice before serving.
Notes
Avoid adding too much liquid at the start to keep the soup from becoming too thin. Stir occasionally to blend flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, lentils, vegan, comfort food, family recipe