Lentil Potato Comfort Bowl (Print Version)
# Ingredients:
→ Veggies & Base
01 -
3 medium potatoes, diced
02 -
2 celery stalks, diced
03 -
1 large onion, diced
04 -
2 large carrots, diced
05 -
2 tablespoons olive oil
06 -
1 can (14.5 oz) diced tomatoes
07 -
3 cloves garlic, minced
08 -
2 cups fresh spinach or kale (if you have some)
→ Cupboard Items & Spices
09 -
1/2 teaspoon dried thyme
10 -
1 teaspoon ground cumin
11 -
Salt and black pepper, as you like it
12 -
1/2 teaspoon dried rosemary
13 -
8 cups vegetable broth
14 -
Fresh parsley, to garnish
15 -
1 1/2 cups dried green or brown lentils, rinsed
16 -
1 teaspoon smoked paprika
# Instructions:
01 -
Pour some olive oil into a big pot and warm it on medium. Toss in your onion, carrot, and celery, stirring for about 5 minutes or so until they soften and smell amazing.
02 -
Pop in the garlic. Stir it around for a minute until you can smell that garlicky goodness.
03 -
Throw in the lentils, potatoes, diced tomatoes (juices included), veggie broth, and all the spices – cumin, paprika, thyme, rosemary, and a good pinch of salt and pepper.
04 -
Let everything come to a nice bubble. Then, lower the heat, cover things up, and let it all gently bubble away for 30-40 minutes until the lentils and potatoes get soft.
05 -
If you've got spinach or kale, stir it in during the last 5 minutes. Cook until the leaves soften and blend into the soup.
06 -
Taste-test and tweak the seasoning if needed. Dish it up hot and sprinkle some parsley over the top.
# Notes:
01 -
This comforting dish is made with protein-packed lentils, hearty potatoes, and veggies in a yummy broth. For a chunk-free texture, try blending a bit with a hand blender.
02 -
Leftovers can sit in the fridge for around 4 days or freeze okay for 3 months max.
03 -
Switch things up by adding other veggies like zucchini or bell peppers if you're feeling creative!