Description
A nourishing vegan soup packed with lentils, potatoes, and Mediterranean spices—perfect year-round comfort food.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1½ cups dried green or brown lentils, rinsed
3 medium potatoes, diced
1 can (14.5 oz) diced tomatoes, with juices
8 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and black pepper, to taste
2 cups fresh spinach or kale (optional)
Fresh parsley, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté about 5 minutes until softened and onion is translucent.
2. Stir in minced garlic and cook 1 minute until fragrant. Add cumin, smoked paprika, thyme, and rosemary; toast briefly with the vegetables.
3. Add rinsed lentils, diced potatoes, diced tomatoes with juices, and vegetable broth. Season with salt and black pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer 30–40 minutes, stirring occasionally, until lentils and potatoes are tender.
5. If using spinach or kale, stir it in during the final 5 minutes to wilt.
6. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve hot, garnished with fresh parsley.
Notes
Rinse lentils well to remove excess starch and any debris.
For a thicker soup, simmer uncovered for a few extra minutes; for a thinner soup, add a splash of broth or water.
Green or brown lentils hold their shape best; red lentils will become softer and creamier.
Add a squeeze of lemon or a dash of red wine vinegar at the end for brightness (optional).
Leftovers keep 4–5 days refrigerated; the soup thickens as it sits—loosen with broth when reheating.
This recipe is naturally vegan and gluten-free (confirm broth is gluten-free).