Easy Lentil Potato Soup
A comforting and nutritious soup made with lentils, potatoes, and fresh vegetables, perfect for any meal of the week.
Ingredients
Soup Base
- 1 cup lentils (any variety you prefer) Rinse lentils well before cooking.
- 2 pieces potatoes, diced (Russet or Yukon Gold are great options)
- 1 piece onion, chopped (yellow or white onion will work well)
- 2 pieces carrots, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth (homemade or store-bought)
Spices and Oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and minced garlic to the pot and sauté until softened, about 5 to 7 minutes.
Cooking
- Add the diced potatoes and lentils to the pot, stirring to mix.
- Pour in the vegetable broth and add the cumin, paprika, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Allow the soup to simmer for about 25 to 30 minutes, stirring occasionally.
- Once the lentils and potatoes are tender, taste and adjust seasonings as needed.
Serving
- Ladle the soup into bowls and garnish with freshly cracked black pepper or herbs.
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Notes
For a creamier texture, blend the soup with an immersion blender. Store leftovers in an airtight container; can last 4-5 days in the refrigerator, or freeze for up to 3 months.