Ingredients
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2 tablespoons olive oil
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1 large onion (diced)
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3 cloves garlic (minced)
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2 large carrots (diced)
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2 celery stalks (diced)
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1½ cups dried green or brown lentils (rinsed)
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3 medium potatoes (diced)
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1 can (14.5 oz) diced tomatoes (with juices)
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8 cups vegetable broth
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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Salt and black pepper (to taste)
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2 cups fresh spinach or kale (optional)
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Fresh parsley (for garnish)
Instructions
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Dice onion, carrots, and celery. Mince garlic. Cube potatoes.
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
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Stir in garlic and cook for 1 minute.
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Add cumin, smoked paprika, thyme, and rosemary. Stir to coat vegetables.
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Add rinsed lentils and diced potatoes. Mix well.
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Pour in diced tomatoes with juices and vegetable broth. Stir.
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Bring to a boil, then reduce heat to low. Cover and simmer 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
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In the last 5 minutes, add spinach or kale. Stir until wilted.
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Season with salt and black pepper to taste.
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Serve hot, garnished with fresh parsley.
Notes
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Red lentils can be used for a creamier texture.
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For thicker soup, blend part of it with an immersion blender.
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Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes