Hearty Lentil and Potato Soup
A comforting and nourishing soup with earthy lentils and creamy potatoes, perfect for a simple lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 cup lentils rinsed
- 1.5 pounds potatoes peeled and diced
- 6 cups vegetable broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the rinsed lentils, diced potatoes, vegetable broth, diced tomatoes (with their juice), bay leaf, and dried thyme to the pot. Stir everything well to combine.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and potatoes are tender.
- Remove the bay leaf. Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot.