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 (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 pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
02 -
Incorporate minced garlic and cook for 1 minute until aromatic.
03 -
Stir in rinsed lentils, diced potatoes, canned diced tomatoes with juices, vegetable broth, ground cumin, smoked paprika, thyme, rosemary, salt, and black pepper.
04 -
Bring mixture to a boil, reduce heat to low, cover, and let simmer for 30 to 40 minutes or until lentils and potatoes are tender.
05 -
If using, add spinach or kale during the last 5 minutes of cooking and allow to wilt.
06 -
Taste and adjust seasoning as required. Ladle soup into bowls and garnish with freshly chopped parsley.
# Notes:
01 -
For a thicker consistency, blend a portion of the soup briefly with an immersion blender.
02 -
Soup keeps well in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
03 -
Additional vegetables such as zucchini or bell peppers can be added for variation.