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Potato and Lentil Soup

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 -10 servings
Course: Soup
Cuisine: Vegan

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

    Cup of Yum
  1. In a large pot over medium heat, sauté the onion in the olive and toasted sesame oils until lightly browned. (About 5-6 minutes)
  2. Add the garlic, paprika, and sage and stir until fragrant.
  3. 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.
  4. Add bay leaves, parsley, and oregano.
  5. 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.
  6. Add salt to taste, add more water if too thick for your liking.
  7. Puree if you'd like, or keep as a hearty stew. Garnish with lemon pepper and serve.