Lentil Potato Soup
A wholesome and comforting dish made with lentils, potatoes, and vegetables, perfect for a quick meal or meal prep.
Ingredients
Main ingredients
- 1 cup lentils (green or brown), rinsed Rinsing removes debris.
- 2 medium potatoes, diced For chunkier soup, cut into larger pieces.
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced Avoid burning to prevent bitterness.
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 leaf bay leaf Remove before serving.
- to taste salt and pepper Adjust seasoning as desired.
- 2 tablespoons olive oil For sautéing.
- to garnish fresh parsley Optional for serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent, about five minutes.
- Stir in minced garlic and cook for another minute, being careful not to burn.
- Add diced carrots and celery; sauté for about five more minutes.
- Toss in rinsed lentils and diced potatoes, stirring to combine.
Cooking
- Season with cumin, coriander, bay leaf, salt, and pepper. Stir to coat.
- Pour in vegetable broth or water and bring to a rolling boil.
- Reduce heat to low, cover, and let it simmer for 25 to 30 minutes.
- Remove bay leaf and puree some of the soup if a creamier texture is desired.
Serving
- Taste and adjust seasoning if necessary. Serve warm with parsley on top.
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Notes
Great with crusty bread or a side salad. Consider toppings like yogurt or chili flakes for added flavor.