Ingredients:
3 carrots
1 russet potato (about 1 lb.)
2 Tbsp tomato paste
2 cloves garlic
2 15oz. cans stewed tomatoes
1 cup brown lentils
½ tsp dried basil
½ tsp paprika
½ tsp dried oregano
¼ tsp freshly cracked black pepper
2 Tbsp soy sauce
4 cups vegetable broth
Cook:
- Slice the carrots (I like smaller pieces for this recipe, so I do a quarter-round slice) and mince the onion. In a large soup pot, sauté the onion, garlic, carrots, and olive oil over medium heat until the onions are soft. Peel the potato and dice it into 12-inch cubes while the vegetables are cooking.
- Continue to saute for two to three minutes after adding the tomato paste, or until it coats the bottom of the pot.
- In the pot, add the cubed potato, lentils, stewed tomatoes, paprika, basil, oregano, pepper, and vegetable broth. Stir to combine.
- Cover the pot and let the soup boil for a few minutes. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
- Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Hot, with some crusty bread for dipping and serve.