The amount of spices that go into this soup may seem a little excessive, well, that’s because when making this soup I was literally digging through my spice cabinet pulling out everything that I thought would be delicious in a Potato Lentil Soup. All the different flavors go so well together and make for one super tasty, and flavorful soup.
This Potato Lentil Soup is;
Easy to make
It’s one of those weeks were I’m extremely inspired and motivated to create new recipes, so I’m keeping this post short and getting back in my kitchen to work on a few more 🙂
I hope you enjoy this soup!
1/4 Cup Olive oil
1 Small white onion, diced
3 Carrots, diced
4-5 cloves garlic, minced
2 Teaspoons Cumin
1/2 Teaspoon Thyme
1/2 Teaspoon Parsley
1/4 Teaspoon rubbed sage
1/4 Teaspoon onion powder
1 Cup uncooked lentils (any color), rinsed
2 1/2 Cups diced potato
5 Cups Vegetable Broth
2 Cups water
Salt and black pepper to taste (I use about 1/2 Tsp each)
- In a large * at least 4 quart* pot, heat olive oil over medium high. Once heated add in diced onion, carrots, and minced garlic, cook 3-5 minutes or until onions are translucent and garlic is fragrant, stirring occasionally.
- Stir in all spices, and cook an additional 2-3 minutes.
- Lower heat to medium low, then add in lentils, potatoes, vegetable broth, and water. Bring to a simmer, cover, and let cook until lentils and potatoes are tender, about 20 minutes, stirring occasionally.
- Remove from heat. Taste, add salt and black pepper if desired.
Store leftovers in a sealed container, in refrigerator up to 3-4 days.
To reheat; Stove top: Cook over medium low heat until soup comes to a simmer. Microwave: Cook soup in a microwavable bowl on high 1 minute, stir, then microwave an additional 1- 1 1/2 minutes.