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.