This protein-packed soup requires little supervision, takes only a few minutes to prep, and simmers away on the stove by itself until it’s ready to be enjoyed! We always like to make a huge pot, and store batches in the freezer to enjoy later on. It is a keeper!!
Ingredients
- 2 tsp olive oil
- 1 medium onion, diced
- 4 cups water
- 1 vegetable bouillon cube, crushed
- 1 cup dry red or yellow lentils, rinsed
- 1 medium potato, diced into 1 cm cubes
- 1 med size carrot, diced
- 1 celery stick, diced
- 1/2 leek, diced
- 1 Tbsp paprika powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp balsamic vinegar
- ⅛ tsp ground black pepper, or more to taste
- 1 pinch salt, or more to taste
Serve with
Fresh bread
Black olives
Method
To a large pot on medium-high heat, add the oil. When hot, add the and then the leek and sauté until golden, about in about 5 minutes.
Add in the remaining ingredients. Bring to a boil and then reduce to a simmer. Partially cover with a lid and cook for 15 minutes, or until the lentils and potato are cooked through.
Taste test, add more salt and pepper to taste, and add more water depending on how you like the consistency of your soup. Garnish, and enjoy!
Storage
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
