Winter Lentil Soup
- 1 large Russet potato
- 2 Tbsp olive oil
- 1 large yellow onion
- 3 carrots
- 3 cloves minced garlic
- 2 Tbsps tomato paste
- 2 15 oz. cans stewed tomatoes
- 1 cup brown lentils
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 cups low sodium vegetable broth
- 1 tsp soy sauce
- Dice the onion, cut up the carrots and potato into about half-inch pieces.
- In a large soup pot over medium heat, add oil, onion, carrots and sauté for 3 to 4 minutes.
- Next, add the tomato paste and minced garlic and stir to coat vegetables. Then add the potato, cans of stewed tomatoes, lentils, spices, vegetable broth and pepper to taste. Stir to combine.
- Place lid on the pot and allow soup to come to a boil. Once boiling, turn the heat down and simmer the soup for about 40minutes. After 40 minutes, and when the lentils are tender, add soy sauce and stir.
- Taste the soup and adjust salt, pepper and seasonings to your taste. Enjoy!
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