Go Back
–+ servings
hearty lentil potato soup

Lentil and Potato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Ladle
  • 4 soup bowls

Ingredients
  

  • 1 cup green lentils rinsed
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 3 carrots sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Add the diced potatoes and sliced carrots to the pot and stir well.
  • Sprinkle with ground cumin and paprika, then stir to coat the vegetables.
  • Pour in the rinsed lentils and vegetable broth.
  • Season with salt, black pepper, and add the bay leaf.
  • Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, or until lentils and potatoes are tender.
  • Remove the bay leaf and stir in fresh parsley.
  • Let the soup rest for 10 minutes before serving to enhance the flavors.

Notes

To add more depth to the flavor, consider adding a splash of lemon juice or a pinch of chili flakes for a bit of heat. You can also garnish with a dollop of yogurt or a sprinkle of grated cheese for added richness. Adjust the seasoning to taste and enjoy with crusty bread for a hearty meal.
Tried this recipe?Let us know how it was!