Ingredients
Scale
- 1 cup dried lentils
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add diced potatoes, cook for 5 minutes.
- Stir in lentils, thyme, salt, and pepper.
- Pour in vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes).
- Adjust seasoning, serve hot garnished with herbs.
Notes
- For creamier texture, blend part of the soup before serving.
- Replace vegetable broth with chicken broth for added richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg