Hearty Lentil Potato Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large onion, diced
02 -
3 cloves garlic, minced
03 -
2 large carrots, diced
04 -
2 celery stalks, diced
05 -
3 medium potatoes, diced
06 -
2 cups fresh spinach or kale, roughly chopped (optional)
07 -
Fresh parsley, chopped, for garnish
→ Legumes
08 -
1.5 cups dried green or brown lentils, rinsed
→ Liquids
09 -
8 cups vegetable broth
10 -
1 can (410 g) diced tomatoes, with juices
→ Oils and Fats
11 -
2 tablespoons olive oil
→ Spices and Seasonings
12 -
1 teaspoon ground cumin
13 -
1 teaspoon smoked paprika
14 -
0.5 teaspoon dried thyme
15 -
0.5 teaspoon dried rosemary
16 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5 minutes until vegetables have softened and onion is translucent.
02 -
Add the minced garlic and cook for 1 minute, stirring, until fragrant but not browned.
03 -
Stir in rinsed lentils, diced potatoes, diced tomatoes with their juices, and vegetable broth. Sprinkle in ground cumin, smoked paprika, dried thyme, dried rosemary, salt, and freshly ground black pepper. Stir thoroughly to combine.
04 -
Bring the mixture to a gentle boil, then reduce heat, cover, and let simmer for 30 to 40 minutes, stirring occasionally, until lentils and potatoes are fully tender.
05 -
If using, add spinach or kale in the final 5 minutes of cooking, stirring until greens are wilted yet vibrant.
06 -
Taste and adjust seasoning as needed. Ladle into bowls and garnish generously with freshly chopped parsley. Serve immediately.
# Notes:
01 -
For a heartier texture, puree a portion of the soup with an immersion blender and return to the pot before serving.
02 -
This dish keeps well refrigerated in an airtight container for up to 4 days, or can be frozen for up to 3 months.
03 -
Zucchini, bell peppers, or other seasonal vegetables may be added for variation.