Description
A hearty and nutritious soup made with lentils, potatoes, and vegetables, simmered in a savory broth. Perfect for a cozy meal on a chilly day!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional:
- 1/4 cup chopped fresh parsley
- Crumbled feta cheese or Greek yogurt for garnish
Instructions
- Sauté Veggies:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add Remaining Ingredients:
- Stir in potatoes, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until lentils and potatoes are tender.
- Simmer and Serve:
- Stir occasionally. If the soup is too thick, add a little more broth. Garnish with parsley, feta cheese, or Greek yogurt, if desired.
Notes
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Hearty Additions: Include chopped kale, spinach, or Swiss chard in the last 10 minutes of cooking.
- Creamy Touch: Puree a portion of the soup with an immersion blender for a smoother texture.
- Make it Ahead: This soup reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 650 mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg