Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add carrots, potatoes, lentils, thyme, cumin, salt, and pepper. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30-40 minutes until lentils and vegetables are tender.
- Adjust seasoning as needed and garnish with fresh parsley before serving.
Notes
- You can add chopped spinach or kale for extra greens.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg