Ingredients
1tbspolive oil
1yellow onion,chopped
4garlic cloves,minced
1largecarrot,chopped
1celery stalk,chopped
2cupsdried green lentils
3largetomatoes,diced
2mediumpotatoes,diced into 1-inch pieces
8cupschicken stock
2tspvegetable stock powder
2tsppaprika
1tspcumin,ground
1tbspthyme,fresh chopped, optional
¼cupfresh parsley,plus extra to garnish
Salt and pepper,to taste
Preparation
Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent.
Then add the garlic and cook until fragrant. Add the carrot and celery and cook until softened for about 8 minutes.
Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes while stirring occasionally.
Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for a further 4 to 5 minutes.
Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
When the soup has been simmering for 2 to 3 minutes, reduce heat down to Low, cover with a lid allow simmer for 40 to 50 minutes, while occasionally stirring, until lentils and potatoes are soft.
Season with salt and pepper, to your tastes. Garnish with a little extra parsley and serve with garlic bread!
