Ingredients
Scale
- 1 cup dried lentils
- 2 large potatoes, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, and garlic until fragrant and vegetables are tender.
- Add diced potatoes, lentils, cumin, salt, and pepper; stir well.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils and potatoes are soft.
- Adjust seasoning, garnish with herbs, and serve hot.
Notes
- Rinse lentils before cooking
- You can add a squeeze of lemon for brightness
- Optional: garnish with fresh parsley or cilantro
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
