Potato Red Lentil Soup
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.
Instructions
- 1
To make the caramelized onions, heat the oil (2 tbsp) in a sauté pan over medium heat. Add the onion (2 medium) and salt (0.5 tsp).
- 2
Cook, uncovered, stirring occasionally, for 25 - 30 minutes, or until the onions are a deep golden colour.
- 3
Meanwhile, heat some more [oil] in a large pot over medium-high heat. Cook the onion (1 medium) until golden, about 5 minutes.
- 4
Add in the remaining soup ingredients: water (3 cup), bouillon cube (2 vegetable), red lentils (1 cup), yellow potato (1 medium), sweet paprika (1 tbsp), onion powder (2 tsp), garlic powder (2 tsp), and balsamic (2 tsp). 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.
- 5
Taste test, adding more salt (1 pinch) and black pepper (0.125 tsp) if desired and add more water depending on how you like the consistency of your soup.
- 6
Serve with coconut yogurt (1 cup), wheat bread (3 slice), freshly squeezed [lemon juice] to taste, and top with the caramelized onions. Enjoy!
Nutrition Facts
Per portion