Lentil and Potato Soup
Ingredients
- 2 cups olive oil
- 8 medium yellow onions finely chopped
- ½ cup garlic minced
- 10 carrots diced
- ½ cup ground cumin
- ½ cup smoked paprika
- 4 tbsp turmeric
- 4 tbsp dried thyme or oregano
- 1 #10 can diced tomatoes
- 4 quarts dried lentils rinsed
- 12 medium russet potatoes diced
- 4 gallons vegetable broth
- 3 gallons water
- Salt and pepper to taste
- 1 cups lemon juice
- 6 cups chopped fresh cilantro (plus more for garnish)
Instructions
- Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 10 minutes). Add garlic and carrots and cook for another 10 minutes.
- Add spices: Stir in cumin, smoked paprika, turmeric, and thyme. Let them toast for 1 minute.
- Combine the main ingredients: Add diced tomatoes (with juice), lentils, and diced potato. Stir to combine.
- Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, or until lentils and potatoes are tender.
- Finish and season: Stir in lemon juice and chopped cilantro. Season with salt and pepper to taste.
Nutrition
Calories: 288kcalCarbohydrates: 45gProtein: 14gFat: 7.9gSaturated Fat: 1.1gSodium: 683mgPotassium: 726mgFiber: 8gSugar: 8gCalcium: 80mgIron: 4mg
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