Description
A hearty, protein-rich soup combining tender red lentils with creamy potatoes in a flavorful vegetable broth. Simple ingredients create a satisfying, nutritious meal.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 3 medium russet potatoes (about 1.5 pounds), peeled and diced into ½-inch cubes
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups low-sodium vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until softened.
- 2. Add carrots and celery, cook 4-5 minutes until beginning to soften.
- 3. Stir in garlic, cumin, paprika, and thyme. Cook 30-60 seconds until fragrant.
- 4. Add tomato paste and cook 1 minute until darkened.
- 5. Pour in broth and water, scraping up browned bits from bottom of pot.
- 6. Add potatoes, lentils, bay leaf, salt, and pepper. Bring to boil.
- 7. Reduce heat to medium-low and simmer partially covered for 20-25 minutes.
- 8. Test potatoes and lentils for tenderness.
- 9. Remove bay leaf and stir in lemon juice. Adjust seasoning.
- 10. Serve garnished with fresh parsley.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Add liquid when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 640mg
- Fat: 5g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g