Ingredients
Scale
- 1 cup dried lentils
- 2 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Rinse lentils thoroughly and set aside.
- In a large pot, heat olive oil over medium heat; sauté onion and garlic until fragrant.
- Add diced potatoes and cook for 5 minutes.
- Pour in vegetable broth, add lentils, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils and potatoes are tender.
- Blend partially for a creamier texture, if desired, then serve hot with fresh herbs.
Notes
- For a richer flavor, add a splash of balsamic vinegar before serving.
- Can be refrigerated for up to 3 days; reheat over low heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg