Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dried lentils, rinsed
- 3 potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until tender.
- Add lentils, potatoes, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils and potatoes are soft.
- Puree part of the soup for a creamier texture if desired.
- Garnish with fresh parsley before serving.
Notes
- Can be made vegan by using vegetable broth.
- Optional: add a splash of lemon juice for brightness.
- Serves well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350 g)
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 13 g
- Cholesterol: 0 mg