Hearty Lentil Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons vegetable oil
02 -
3 cloves garlic, minced
03 -
1/4 cup diced onion
04 -
1 large carrot (3-4 ounces)
→ Legumes and Vegetables
05 -
1 1/4 cups mixed lentils (green, red split, and black)
06 -
12 ounces potatoes, cut into bite-sized pieces
→ Tomato Base
07 -
2 tablespoons tomato paste
08 -
1/4 cup tomato sauce
→ Seasonings
09 -
2 teaspoons salt
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon thyme
12 -
1/2 teaspoon oregano
→ Liquid
13 -
4-5 cups water
# Instructions:
01 -
Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently, to prevent burning.
02 -
Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme and oregano.
03 -
Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender. Taste and adjust seasoning if needed. Serve warm.
# Notes:
01 -
Green or brown lentils work best for this recipe as they maintain their shape
02 -
No need to soak the lentils, just rinse them well before using
03 -
Can be stored in the refrigerator for up to 5 days
04 -
Freezer-friendly for up to 3 months