How to make it
6 steps. Take it one step at a time.
Rinse the lentils under cold water and pick out any debris
Rinse the lentils under cold water and pick out any debris. Set aside.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
6 minStir in the diced tomatoes, carrots, and cumin
Stir in the diced tomatoes, carrots, and cumin. Cook for 3-4 minutes until the tomatoes begin to soften.
4 minAdd the lentils, cubed potato, and vegetable broth
Add the lentils, cubed potato, and vegetable broth to the pot. Increase heat to high and bring to a boil.
Reduce the heat to low
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils and potatoes are tender. If the soup is too thick, add a splash more broth or water.
35 minSeason with salt and pepper
Season with salt and pepper. Stir in the fresh cilantro just before serving.
A little kitchen wisdom
For a smokier flavor, you can add a bit of chopped bacon or chorizo at the beginning, though this version is kept plant-based and traditional. Serve with a slice of avocado and a squeeze of lime.
