Lentil Potato Soup

Source

Ingredients

Serving Ingredient Notes
2 tbsp Olive oil  
1/2 tbsp Minced garlic  
1/2 bag Frozen mirepoix mix (carrots/onion/celery)
2 tbsp Tomato paste Or 1 (8 oz) can tomato sauce
1 1/4 cups Dried green lentils  
2-3 Russet potatoes Or 1 bag mini red potatoes, peeled & diced
4 cups Vegetable broth  
2 tsp Kosher salt Adjust to taste
1 tsp Black pepper Freshly cracked preferred
1/4 tsp Thyme Dried
1/2 tsp Oregano Dried

Instructions

  1. In a large pot, heat olive oil, then add minced garlic and frozen mirepoix; cook until softened.
  2. Add tomato paste (or tomato sauce) and lentils, stirring and cooking about 1 minute.
  3. Add diced potatoes, vegetable broth, salt, pepper, thyme, and oregano; cover and bring to a boil.
  4. Reduce heat to medium-low and simmer, uncovered, for 25–35 minutes, until lentils and potatoes are tender.
  5. Taste and adjust seasoning as needed; serve hot with a baguette.