Ingredients
Scale
- 1 cup dried lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add diced potatoes and cook for 5 minutes.
- Stir in lentils, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30-40 minutes until lentils and potatoes are tender.
- Adjust seasoning if needed and serve hot garnished with herbs.
Notes
- You can add carrots or celery for more flavor.
- For a creamier texture, blend a portion of the soup before serving.
- This soup keeps well for leftovers and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg