Potato and Lentil Soup
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Potato and Lentil Soup
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 tbsp toasted sesame oil
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1/2 tsp paprika
- 1 tsp ground sage
- 8-10 small/medium red potatoes peeled and diced (about 2 lbs of potatoes)
- 2/3 cup of green lentils rinsed and drained
- 6 cups of water/vegetable broth 8 cups if you are puréeing it
- 2 bay leaves dried
- 1 tsp dried parsley
- 1 tsp dried oregano
- salt to taste
- Lemon pepper to garnish
Instructions
- In a large pot over medium heat, sauté the onion in the olive and toasted sesame oils until lightly browned. (About 5-6 minutes)
- Add the garlic, paprika, and sage and stir until fragrant.
- Add the diced potatoes, rinsed lentils, vegetable broth (6 cups if you're just making a stew, 8 cups if you plan to puree it). Make sure the liquid covers the potatoes. If not, add more water/broth.
- Add bay leaves, parsley, and oregano.
- Bring to a boil then lower heat to medium low and simmer for about 30 minutes until the potatoes are fork tender and the lentils are soft.
- Add salt to taste, add more water if too thick for your liking.
- Puree if you'd like, or keep as a hearty stew. Garnish with lemon pepper and serve.
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