Tomato Lentil Soup

By Beth Moncel · budgetbytes.com

1 hr

6 servings, 1.5 cups each

A hearty vegetable and lentil soup thickened by breaking down lentils during a long simmer.

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prepPeel and dice potato into ½-inch cubes
30 ml olive oil	Sauté onion, garlic & carrots in oil, medium heat, until onions soft	Add tomato paste, sauté 2–3 min until coating pot bottom	Add potato, tomatoes, lentils, spices & broth, stir to combine	Cover, bring to boil, then simmer 40 min until lentils tender	Stir in soy sauce, taste & adjust salt, serve hot
1 yellow onion, diced
3 carrots, sliced into quarter rounds
2 cloves garlic, minced
30 g tomato paste
1 russet potato (about 450 g), diced into ½-inch cubes
2 (425 g) cans stewed tomatoes with juices
200 g brown lentils
½ tsp paprika
½ tsp dried basil
½ tsp dried oregano
¼ tsp freshly cracked black pepper
950 ml vegetable broth
30 ml soy sauce

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