Tasty Lentil Potato Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tbsp of cooking oil
02 -
3 garlic cloves, finely chopped
03 -
1/4 cup of onion, chopped
04 -
1 large carrot, around 3–4 oz
→ Legumes and Vegetables
05 -
1 1/4 cups of assorted lentils (like black, red, and green)
06 -
12 oz of bite-sized potato chunks
→ Tomato Base
07 -
1/4 cup of tomato sauce
08 -
2 tbsp of tomato paste
→ Seasonings
09 -
1/4 tsp of black pepper
10 -
2 tsp of salt
11 -
1/2 tsp of oregano
12 -
1/4 tsp of thyme
→ Liquid
13 -
4–5 cups of water
# Instructions:
01 -
In a big pot or Dutch oven, warm up the oil. Toss in the onion and let it sizzle for about a minute. Then, mix in the carrots and garlic. Stir while cooking for 2–3 minutes so nothing burns.
02 -
Stir in the tomato paste, tomato sauce, and lentils. Cook everything together for another minute. Add the potato chunks after that. Pour 4 cups of water in, then sprinkle in the salt, oregano, thyme, and pepper.
03 -
Pop the lid on and let it boil. Lower the heat to medium-low so it simmers gently for 25–35 minutes. Once the lentils are soft and the potatoes are cooked through, taste and tweak the seasonings if you like. Serve while it’s hot.
# Notes:
01 -
Green or brown lentils hold their shape and are the best pick for this dish.
02 -
Lentils don’t need to be soaked—just rinse them thoroughly before starting.
03 -
Keeps well in the fridge for up to 5 days.
04 -
This also freezes great for up to 3 months.