This plant-based soup is a cozy and healthy meal that’s been embraced in many cultures for its affordability and richness. Whether you’re vegan or just looking for a nutritious soup, lentils and potatoes create a filling combo that’s fiber-packed and heart-healthy.
1 1/2 cups dried lentils
3 medium potatoes, diced
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
8 cups vegetable broth
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1/2 tsp thyme
1/2 tsp rosemary
Salt and pepper, to taste
2 cups spinach or kale (optional)
Parsley, for garnish
Directions:
1. Sauté onion, carrots, and celery in olive oil for 5 minutes.
2. Add garlic, cook for 1 minute.
3. Add lentils, potatoes, tomatoes, broth, and seasonings.
4. Bring to a boil; reduce to simmer for 30–40 minutes.
5. Stir in greens during last 5 minutes, if using.
6. Taste, adjust seasoning, and serve with parsley.
Prep Time: 15 minutes
Kcal: 270 per serving
