Filling Potato Lentil Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons cooking oil
02 -
3 cloves garlic, chopped finely
03 -
1/4 cup chopped onion
04 -
1 big carrot (3-4 ounces)
→ Legumes and Vegetables
05 -
1 1/4 cups lentil blend (green, red split, and black varieties)
06 -
12 ounces potatoes, chopped into small chunks
→ Tomato Base
07 -
2 tablespoons concentrated tomato paste
08 -
1/4 cup plain tomato sauce
→ Seasonings
09 -
2 teaspoons salt
10 -
1/4 teaspoon ground black pepper
11 -
1/4 teaspoon dried thyme
12 -
1/2 teaspoon dried oregano
→ Liquid
13 -
4-5 cups fresh water
# Instructions:
01 -
Pour oil into a big pot or Dutch oven and warm it up. Toss in onion and let it cook for a minute. Drop in garlic and carrots. Keep stirring often for 2-3 minutes so nothing gets too brown.
02 -
Stir in the tomato paste, sauce and lentils. Let everything cook together for a minute. Add the potato chunks. Pour in 4 cups water. Sprinkle in salt, pepper, thyme and oregano.
03 -
Put the lid on and wait for it to boil. Turn down the heat to medium-low and let it bubble gently for 25-35 minutes until lentils are soft and potatoes can be easily pierced. Give it a taste and add more seasonings if you want. Enjoy it hot.
# Notes:
01 -
Green or brown lentils hold up better in this dish and won't turn mushy
02 -
Just wash the lentils thoroughly before cooking, no soaking needed
03 -
Keeps well in your fridge for up to 5 days
04 -
You can freeze leftovers for up to 3 months