Ingredients
Scale
- 1 cup dried lentils
- 3 large potatoes, diced
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic; sauté until softened.
- Add diced potatoes, lentils, thyme, salt, and pepper. Stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 30-40 minutes until lentils and potatoes are tender.
- Adjust seasoning and serve hot, garnished with fresh herbs.
Notes
- For added flavor, include a splash of lemon juice before serving.
- You can blend part of the soup for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg