Cozy Lentil and Potato Soup (Print Version)
# Ingredients:
→ Base & Vegetables
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
3 cloves garlic, minced
04 -
2 large carrots, diced
05 -
2 celery stalks, diced
06 -
3 medium potatoes, diced
07 -
1 can (14.5 oz) diced tomatoes
08 -
2 cups fresh spinach or kale (optional)
→ Pantry & Spices
09 -
1 1/2 cups dried green or brown lentils, rinsed
10 -
8 cups vegetable broth
11 -
1 teaspoon ground cumin
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon dried thyme
14 -
1/2 teaspoon dried rosemary
15 -
Salt and black pepper, to taste
16 -
Fresh parsley, for garnish
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add your diced onion, carrots, and celery, cooking until they become soft and fragrant, about 5 minutes.
02 -
Toss in the minced garlic and let it cook for just a minute until it releases its wonderful aroma.
03 -
Add the lentils, potatoes, tomatoes with their juice, vegetable broth, and all your seasonings - cumin, smoked paprika, thyme, rosemary, salt, and pepper.
04 -
Bring everything to a gentle boil, then lower the heat, cover the pot, and let it simmer peacefully for 30-40 minutes until the lentils and potatoes become tender.
05 -
If you're using spinach or kale, stir it in during the final 5 minutes of cooking, just until the leaves wilt into the soup.
06 -
Give it a taste and adjust the seasoning to your liking. Serve your soup piping hot with a sprinkle of fresh parsley on top.
# Notes:
01 -
This cozy soup combines protein-rich lentils with hearty potatoes and vegetables in a flavorful broth. For a thicker consistency, try blending a portion with an immersion blender.
02 -
Leftovers keep well in the fridge for up to 4 days or in the freezer for up to 3 months.
03 -
Feel free to customize with additional vegetables like zucchini or bell peppers for extra heartiness!