Ingredients
Scale
- 1 cup dried lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until translucent.
- Add diced potatoes, carrots, cumin, salt, and pepper; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add lentils, reduce heat, and simmer for 30-40 minutes until lentils and potatoes are tender.
- Puree part of the soup for a creamier texture, if desired, and serve hot.
Notes
- For a creamier soup, blend a portion of the cooked soup until smooth.
- Garnish with fresh parsley or cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg