Ingredients
Scale
- 1 cup lentils (green or brown)
- 2 medium potatoes, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup tomatoes (fresh or canned)
- 4 cups vegetable broth
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp lemon juice
- Fresh parsley (for garnish)
Instructions
- Prepare the Vegetables: Dice the onions, carrots, and celery. Mince the garlic and chop the potatoes into bite-sized cubes.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery, and sauté for 5 minutes until softened.
- Add the Garlic and Spices: Stir in the minced garlic, cumin, smoked paprika, turmeric, salt, and black pepper. Cook for another minute until fragrant.
- Incorporate the Lentils and Tomatoes: Add the lentils and tomatoes, stirring to coat them in the spices.
- Pour in the Broth: Add vegetable broth and bay leaves. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the Potatoes: Stir in the diced potatoes and continue simmering for another 15-20 minutes until the lentils and potatoes are tender.
- Finish with Lemon Juice: Remove from heat and stir in fresh lemon juice for added brightness.
- Serve and Enjoy: Garnish with fresh parsley and serve hot.
Notes
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for extra heat.
- Creamy Texture: Blend a portion of the soup for a thicker consistency.
- Extra Greens: Stir in spinach or kale in the last few minutes of cooking.
- Protein Boost: Add cooked chickpeas or tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: global
Keywords: Lentil and potato soup, vegan soup recipe, gluten-free soup, healthy lentil soup, easy lentil recipe