Description
This ridiculously easy and simple lentil potato soup is what brothy comfort dreams are made of! The broth is so flavor packed with veggies and dried herbs that the potatoes and lentils soak up for an extra comforting weeknight family dinner ready in 1 hour! Serve with some 15 minute homemade garlic bread– winter will have never seen you coming!
Ingredients
Scale
- 1-2 tbsp olive oil
- 1 large onion, diced
- 1 shallot, diced
- 5 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 3-4 large carrots, chopped
- 4 celery, chopped
- 2 large red and/or yellow bell peppers, diced
- 4 cups veggie broth
- 2 lbs Yukon gold potatoes, diced
- 1 tbsp tomato paste
- 1/2 cup dry green lentils
Instructions
- Prep all ingredients before beginning: Chop the onions, shallot, garlic, carrots, celery, bell peppers, and potatoes.
- Sauté the veggies: In a large pot, heat the olive oil with the onion and shallots on medium heat. Sauté for several minutes, then add in the garlic and sauté until lightly browned and the onions are translucent. Next add in the sliced carrots, celery, and bell peppers with the oregano and thyme, and sauté until cooked, about 5 minutes on medium heat. Finally, add in the chopped potatoes and reduce the heat to low. Cover to cook for 5-7 minutes.
- Add in the broth: Bring the heat back to medium-high, and add in the veggie broth and tomato paste. Stir to combine, then bring the broth to a boil.
- Cook the lentils: Once boiling, add in the lentils and reduce the heat to low. Cover and let the soup cook the lentils, about 10-15 minutes or until soft and tender.
- Serve: Spoon or ladle the soup into serving bowls. Top with grated vegan parmesan and enjoy!
- Storage: This soup will last 5 days in the fridge in an airtight container.
Notes
See blog post for all tips and tricks!