Hearty Lentil, Carrot + Potato Soup

• Produce

  • 2 Bay leaves
  • 5 Carrots, small
  • 1 tsp Coriander, dried
  • 6 cloves Garlic
  • 4 Onions
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 2 Russet potatoes, large

• Canned Goods

  • 6 cups Vegetable stock

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 Kosher sea salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp White vinegar

• Other

  • 2 cups Green lentils, rinsed and picked through

Found on loveandlentils.com

Ingredients

• 1 tablespoon olive oil
• 4 onions, chopped
• 6 cloves garlic, minced
• 5 small carrots, sliced
• 6 cups vegetable stock
• 2 cups green lentils, rinsed and picked through
• 2 large Russet potatoes, peeled and chopped
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried coriander
• 1/4 teaspoon cayenne pepper
• Kosher sea salt and pepper to taste
• 1 teaspoon white vinegar
• Fresh parsley to garnish

Directions

• In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and carrots. Cover and cook until the onions have softened, stirring often, for about 10 minutes. Add the vegetable stock, lentils, potatoes, bay leaves, oregano, coriander, and cayenne. Turn the heat to high and bring all to a boil. Reduce heat to low, cover and simmer for about 30 more minutes, or until lentils and potatoes are cooked through. Season with salt, pepper, and vinegar. Garnish with parsley and serve.