Ingredients
Scale
- 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, 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 oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 1 minute.
- Stir in the garlic and carrots and cook for 2 to 3 minutes, stirring often.
- Add the tomato paste, tomato sauce, and lentils and cook for 1 minute.
- Stir in the potatoes and pour in 4 cups of water.
- Season with salt, pepper, thyme, and oregano. Cover, bring to a boil, then reduce the heat to medium-low.
- Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
- You can use vegetable stock for extra flavor.
- Adjust the seasoning to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg