Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 1/4 cup diced onion
  • 1 carrot, large (3 - 4 oz)
  • 2 tbsp tomato paste
  • 1/4 cup tomato sauce (optional)
  • 1 1/4 cups lentils (I used a mix of green, red split and black lentils, but green only work great.)
  • 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

Instruction

  • 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. 
  • 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. 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 the soup and add more salt and pepper if needed. Serve warm.