Description
A comforting one-pot wonder, packed with nutritious ingredients and perfect for busy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional minute, allowing the flavors to meld together.
- Add the ground cumin, smoked paprika, dried thyme, and dried rosemary, stirring for 30 seconds to release their fragrant aromas.
- Incorporate the lentils, diced potatoes, diced tomatoes (with their juices), and vegetable broth. Season the mixture with salt and black pepper to taste. Bring everything to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally until the lentils and potatoes become tender.
- If you’re adding spinach or kale, stir them in during the last 5 minutes of cooking. Cook until just wilted.
- Taste the soup and adjust seasoning as needed. Finally, garnish with fresh parsley and serve hot.
Notes
Rinse the lentils before cooking and feel free to add other vegetables for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International