1- Making this hearty lentil potato soup is a breeze and only takes about 45 minutes from start to finish. Begin by rinsing and sorting your lentils to remove any debris, then prepare your potatoes by cutting them into even bite-sized pieces for uniform cooking. This simple process ensures the soup turns out tender and flavorful every time.

2- Heat the 2 tablespoons of vegetable oil in a large pot over medium heat. Start by cooking the 1/4 cup of diced onion for one minute, then add the 3 cloves of minced garlic and 1 large carrot, stirring frequently for 2 to 3 minutes until they soften. Next, stir in the 2 tablespoons of tomato paste, the optional 1/4 cup of tomato sauce, and 1 1/4 cups of brown or green lentils, letting them cook for another minute to blend the flavors.

3- Add the 12 ounces of cut potatoes and pour in 4 cups of water or vegetable stock, then season with 2 teaspoons salt, 1/4 teaspoon black pepper, 1/4 teaspoon thyme, and 1/2 teaspoon oregano. Cover the pot and bring it to a boil, then reduce the heat to medium-low and simmer for 25 to 35 minutes until the lentils and potatoes are tender. Finally, adjust the seasoning to taste and serve it warm for a comforting meal that serves 6 people.

4- Once the soup is ready, you can enhance it by adding greens like spinach or kale near the end for extra nutrition. For a creamier texture, try mashing some potatoes and lentils or blending a portion of the soup, as suggested in helpful tips. This recipe fits right into my blog’s style of easy, enjoyable cooking for home cooks of all levels.