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Prepare the vegetables: Wash and dice the potatoes, carrots, and onion. Rinse lentils under cold water and set aside.
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and carrots. Cook for 5–6 minutes until softened. Stir in garlic, cumin, paprika, and turmeric. Sauté for 1–2 more minutes until fragrant.
Add lentils and potatoes: Stir in the lentils and potatoes, mixing them with the spices and veggies.
Pour in broth and season: Add vegetable broth, bay leaves, salt, and pepper. Bring the mixture to a boil.
Simmer the soup: Once boiling, reduce heat to low, cover, and simmer for 25–30 minutes or until lentils and potatoes are tender. Stir occasionally and add more broth or water if needed for desired consistency.
Adjust seasoning: Remove bay leaves and taste. Adjust seasoning with additional salt, pepper, or a splash of lemon juice for brightness.
Serve: Ladle into bowls and top with chopped parsley or cilantro.
Serving and Storage Tips
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