Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dried lentils, rinsed
- 3 potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes.
- Stir in lentils, potatoes, cumin, and paprika.
- Add vegetable broth, bring to a boil.
- Reduce heat and simmer for 30-35 minutes until lentils and potatoes are tender.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- You can substitute red lentils for green or brown lentils.
- For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg