Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 8 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; cook until softened (about 5 minutes).
- Stir in minced garlic; cook for another minute.
- Add lentils, diced potatoes, canned tomatoes (with juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring to a boil; reduce heat to low and cover. Simmer for 30–40 minutes until lentils and potatoes are tender.
- If desired, stir in spinach or kale during the last 5 minutes of cooking.
- Adjust seasoning to taste before serving hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg