Ingredients
Scale
- 1 cup dried lentils
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse lentils thoroughly and set aside.
- In a large pot, sauté onions and carrots until tender.
- Add garlic, cumin, and thyme; cook for 1 minute.
- Pour in vegetable broth and add potatoes and lentils.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils and potatoes are soft.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add a splash of lemon juice for brightness.
- Can be blended for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
