Ingredients
The Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
The Main Ingredients:
- 1 ½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
The Seasonings:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
The Finishing Touches:
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened. Stir occasionally to prevent burning.
2. Add the Aromatics
Add the minced garlic and cook for another 1 minute until fragrant. The combination of garlic and onions creates a deep, savory base for the soup.
3. Add the Main Ingredients
Stir in the lentils, diced potatoes, diced tomatoes (with their juices), and vegetable broth. Add cumin, smoked paprika, thyme, rosemary, salt, and pepper.
4. Simmer Until Tender
Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
5. Add Leafy Greens (Optional)
If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
6. Adjust and Serve
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes