This potato soup is accented with cumin and cayenne, and the added lentils make it a well-rounded vegan meal.
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion, potatoes, celery, lentils, garlic, thyme, salt, pepper, cumin and cayenne pepper, stirring often, until onion is softened, about 5 minutes.
Add stock; bring to boil. Reduce heat to low; simmer until potatoes and lentils are tender, about 20 minutes. Serve sprinkled with parsley.
More lentil recipes:
Nutritional facts <b>Per serving:</b> about
- Sodium 931 mg
- Protein 15 g
- Calories 280.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 47 g
%RDI
- Iron 39.0
- Folate 120.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 15.0
