Ingredients
Scale
- 1 cup dried lentils
- 2 large potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant.
- Add diced potatoes, cumin, salt, and pepper. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add lentils, reduce heat, and simmer until lentils and potatoes are tender, about 25 minutes.
- Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
- You can add chopped carrots or celery for extra flavor.
- For a creamier texture, blend a portion of the soup and stir back in.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg