Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!
- 1½ Tablespoons vegetable oil
- ⅓ cup yellow onion diced
- 2 medium carrots peeled, diced
- 1 stalk celery diced
- 3 cloves garlic minced
- ¼ cup tomato sauce
- 2 Tablespoons tomato paste
- 1¼ cups lentils rinsed, drained well
- 2 teaspoons salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 4 cups water OR chicken broth + more, as need to thin soup
- ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
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Rinse lentils and drain 2-3 times. Set aside.
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In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.
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Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.
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Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.
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Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through.
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Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.