A simple vegetarian soup recipe made with lentils and potatoes. It’s hearty, chunky, and total comfort food!
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 1 small white onion, peeled and diced- @ 1/2 cup
- 2 medium carrots, peeled and sliced- @ 1/2 cup
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 1/4 cups dried green lentils
- 12 oz baby potatoes, washed and cut into bite sized pieces
- 40 oz vegetable broth
- kosher salt
- freshly ground black pepper
Heat olive oil in a large pot over medium heat. Add diced onion and carrots and cook 3-4 minutes until onions are translucent and starting to caramelize. Add minced garlic, dried thyme plus a healthy pinch of kosher salt. Cook 1-2 minutes, stirring, to prevent garlic from burning.
Add tomato paste and lentils. Give mixture a quick stir to evenly coat the lentils and vegetables. Add potatoes and vegetable broth. Bring soup to a boil. Cover and reduce heat to medium-low and simmer for 30-35 minutes until the lentils are cooked and the potatoes are tender.
Taste the soup and add salt and pepper to taste. Serve soup warm. I love to serve this with a good crusty bread and a glass of wine. It’s heaven. 🙂
I think green lentils work the best in this recipe. Black lentils second, and red last. I just happened to have a little of each the day I made this to photograph and it was still lovely. The smaller lentils cook much quicker than the potatoes so you’ll need to compensate buy adding the lentils in a few minutes after the potatoes have started to cook.