lentil potato soup

Ingredients

• 2 tbsp vegetable oil
• 3 cloves garlic — minced
• 1/4 cup diced onion
• 1 carrot, large — 3 - 4 oz
• 2 tbsp tomato paste
• 1/4 cup tomato sauce — optional
• 1 1/4 cups lentils — I used a mix of green, red split and black lentils, but green only work great.
• 12 oz potatoes — cut into bite sized pieces
• 2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme
• 1/2 tsp oregano
• 4-5 cups water

Instructions

1. Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently, to prevent burning. 

2. Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme and oregano. Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender.

3. Taste the soup and add more salt and pepper if needed. Serve warm.