Name: Hearty Lentil and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon dried thyme; 1 cup dried brown or green lentils, rinsed and drained; 3 medium potatoes, peeled and diced; 6 cups vegetable broth; 1 bay leaf; Salt and freshly ground black pepper, to taste; 2 cups fresh spinach or kale, chopped; Juice of 1 lemon; Fresh parsley, chopped, for garnish

Description

A nutritious and filling Hearty Lentil and Potato Soup that combines tender lentils, hearty potatoes, and aromatic vegetables in a flavorful broth. Perfect for a comforting meal.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1 cup dried brown or green lentils, rinsed and drained
3 medium potatoes, peeled and diced
6 cups vegetable broth
1 bay leaf
Salt and freshly ground black pepper, to taste
2 cups fresh spinach or kale, chopped
Juice of 1 lemon
Fresh parsley, chopped, for garnish

Instructions

In a large pot over medium heat, heat the olive oil. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
Stir in the ground cumin, smoked paprika, and dried thyme, cooking for 1 minute until fragrant.
Add the rinsed lentils, diced potatoes, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the soup simmer for 25-30 minutes, or until the lentils and potatoes are tender.
Remove and discard the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
Stir in the chopped spinach or kale and cook for 2-3 minutes until wilted.
Remove the pot from heat and stir in the lemon juice.
Serve the soup hot, garnished with fresh chopped parsley.

Notes

For added protein, consider adding cooked diced chicken or sausage to the soup.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This soup freezes well; allow it to cool completely before transferring to freezer-safe containers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 16g
Protein: 18g
Cholesterol: 0mg

Keywords: Lentil and Potato Soup, Hearty Lentil Soup, Vegan Soup Recipe, Comfort Food, Healthy Soup