Lentil Potato Soup
A hearty and nourishing lentil potato soup filled with wholesome ingredients, perfect for chilly days.
Ingredients
Main ingredients
- 1 cup lentils (green or brown), rinsed Rinse before using
- 2 medium potatoes, diced For a creamier texture, use sweet potatoes
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth or water
Spices and seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 leaf bay leaf Remove after cooking
- to taste Salt and pepper
Oils and garnish
- 2 tablespoons olive oil
- Fresh parsley for garnish Optional
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and cook until translucent, around 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots and celery, cooking for another 5 minutes until softened.
Cooking
- Add the rinsed lentils and diced potatoes to the pot, stirring to combine.
- Stir in the ground cumin, ground coriander, bay leaf, salt, and pepper.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and let simmer for 25-30 minutes until lentils are tender.
- Remove the bay leaf and stir the soup. Optionally, blend part of the soup for a creamier texture.
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Notes
For variations, consider adding greens like spinach or kale, or a tablespoon of tomato paste for deeper flavor. Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.