Description
A nourishing one-pot soup combining tender lentils, creamy potatoes, and fresh vegetables for the ultimate comfort meal
Ingredients
Scale
- 1 cup dried green lentils, rinsed and sorted
- 3 medium Yukon Gold potatoes (about 1.5 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 6 cups low-sodium vegetable broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- Fresh parsley for garnish
Instructions
- 1. Heat olive oil in a large soup pot over medium heat. Add diced onion and cook 5-6 minutes until softened.
- 2. Add carrots and celery, cook 4-5 minutes until vegetables begin to soften.
- 3. Stir in garlic and cook 30 seconds until fragrant.
- 4. Add diced tomatoes and cook 2-3 minutes to concentrate flavor.
- 5. Pour in broth and water. Add lentils, potatoes, bay leaves, thyme, cumin, and paprika.
- 6. Bring to boil, then reduce heat and simmer partially covered 25-30 minutes until lentils and potatoes are tender.
- 7. Season with salt and pepper to taste.
- 8. Remove bay leaves. Gently mash about one-third of the potatoes and lentils in the pot.
- 9. Stir in spinach and let wilt for 1-2 minutes.
- 10. Remove from heat, stir in lemon juice, and adjust seasoning.
- 11. Serve garnished with fresh parsley.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Soup thickens when stored – thin with broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g