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Hearty Lentil and Potato Soup

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A warm and comforting lentil and potato soup packed with nutritious vegetables, making it perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups dried brown or green lentils
  • 3 medium potatoes, diced
  • 8 cups vegetable broth
  • 1 large onion, diced
  • 2 huge carrots, chopped
  • 2 celery stalks, cut into pieces
  • 3 cloves of garlic, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoky paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Black pepper to taste
  • Salt to taste
  • 2 cups fresh spinach or kale (optional)
  • Flakes of red pepper (optional)
  • Fresh cilantro or parsley (optional)

Instructions

  1. Rinse the lentils under cold running water until the water runs clear.
  2. Dice the potatoes and chop the onions, carrots, celery, and garlic.
  3. Sauté diced onions, carrots, celery, and minced garlic in olive oil over medium heat for 5-7 minutes until softened and fragrant.
  4. Add rinsed lentils and diced potatoes to the pan and cook together for about 2 minutes.
  5. Pour in the vegetable broth and diced tomatoes, mixing everything thoroughly.
  6. Add ground cumin, smoky paprika, thyme, rosemary, and season with black pepper. Stir to combine.
  7. Bring the mixture to a boil, then reduce heat, cover, and simmer for 30-45 minutes, stirring occasionally.
  8. In the last 5 minutes of cooking, stir in fresh spinach or kale if using.
  9. Taste and adjust seasoning with salt and pepper before serving.
  10. Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

Use fresh ingredients for the best flavor. This soup is gluten-free and can be made in advance.

Nutrition

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