Ingredients
1 cup dried brown or green lentils, rinsed
4 medium potatoes, diced (skin on or peeled)
2 medium carrots, diced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
6 cups vegetable broth (or halal-certified chicken broth)
1 tsp cumin powder
½ tsp paprika
½ tsp black pepper
Salt to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and carrots. Sauté until softened.
Stir in lentils, potatoes, cumin, paprika, salt, and pepper.
Pour in broth and bring to a boil.
Reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils and potatoes are tender.
Adjust seasoning to taste.
Garnish with fresh parsley before serving.
Notes
Rinse lentils well before cooking. For a creamier texture, blend half the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg