Description
A warm and hearty lentil potato soup perfect for chilly weather, packed with nutrition and flavor.
Ingredients
Scale
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1/4 cup diced onion
- 1 large carrot (3 – 4 oz)
- 2 tbsp tomato paste
- 1/4 cup tomato sauce (optional)
- 1 1/4 cups lentils (brown or green)
- 12 oz potatoes (cut into bite-sized pieces)
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1/2 tsp oregano
- 4–5 cups water or vegetable stock
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about a minute until it begins to soften.
- Stir in the minced garlic and chopped carrots, cooking for an additional 2-3 minutes, stirring frequently.
- Mix in the tomato paste, optional tomato sauce, and lentils, cooking for 1 minute to let the flavors meld.
- Incorporate the chopped potatoes and pour in 4 cups of water (or vegetable stock).
- Season with salt, pepper, thyme, and oregano, and adjust to taste.
- Cover the pot, bring the mixture to a boil, then lower the heat to medium-low. Let it simmer for 25 to 35 minutes until the lentils and potatoes are tender.
- Taste again, adjust the seasoning if needed, and serve warm.
Notes
This soup keeps well in the fridge for up to 5 days and freezes wonderfully for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg