Ingredients
Scale
- 1 cup dried green lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Stir in cumin, cook for another minute.
- Add diced potatoes and lentils, stirring to coat with spices.
- Pour in vegetable broth, bring to a boil.
- Reduce heat, simmer uncovered for 30-35 minutes until lentils and potatoes are tender.
- Season with salt and pepper. Serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to add chopped carrots or celery for extra flavor and nutrition.
- For a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg