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. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
2. Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toasting the spices briefly with the vegetables helps release their essential oils and enhances the depth of flavor.
3. Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
5. If using spinach or kale, stir it in during the final 5 minutes of cooking. Let the greens wilt slightly, preserving their vibrant color and nutritional value.
6. Taste the soup and adjust the seasoning as needed. A touch more salt or pepper can really bring out the flavors.
7. Serve hot, garnished with fresh parsley for a burst of freshness.
Notes
This soup is perfect for meal prep and tastes even better the next day.
For a thicker consistency, use an immersion blender to blend a portion of the soup before serving.
Serve with warm crusty bread or over cooked grains like rice or quinoa for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.