Ingredients
Scale
- 1 cup dried lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, 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 onion and garlic until fragrant.
- Add diced potatoes, lentils, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 40 minutes until lentils and potatoes are tender.
- Use an immersion blender to puree part of the soup for a thicker texture, if desired.
- Garnish with fresh parsley before serving.
Notes
- Optional: Add a splash of lemon juice for brightness.
- Can be made gluten-free by using certified gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (around 250g)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg