Ingredients
Scale
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1/4 cup diced onion
- 1 large carrot
- 2 tbsp tomato paste
- 1 1/4 cups lentils (mixed varieties)
- 12 oz potatoes (cubed)
- 4–5 cups water
- Salt, pepper, thyme, oregano
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 1 minute.
- Stir in minced garlic and carrots; cook for an additional 2–3 minutes until softened.
- Mix in the tomato paste and lentils; cook for about 1 minute before adding the cubed potatoes.
- Pour in 4 cups of water and season with salt, pepper, thyme, and oregano. Bring to a boil.
- Reduce heat to medium-low and let it simmer uncovered for 25–35 minutes until the lentils are tender and potatoes are cooked through.
- Adjust seasoning if necessary before serving warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg