Name: Potato & Red Lentil Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 3 servings
Ingredients: 2 tbsp vegetable oil (for caramelizing); 2 null yellow onions (thinly sliced); 0.5 tsp salt; 2 tsp vegetable oil (for sautéing); 1 null yellow onions (chopped); 3 cup water; 2 null vegetable bouillon cube (crushed); 1 cup red lentils (rinsed); 1 null yukon gold potato (cut into 1cm cubes); 1 tbsp sweet paprika powder; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp balsamic vinegar; 0.125 tsp ground black pepper (to taste); 1 pinch salt (to taste); 1 cup coconut yogurt (unsweetened); 3 slice whole wheat bread brown (toasted); 0.5 null lemon (cut into wedges)

Potato & Red Lentil Soup

This protein-packed vegan soup is the ultimate comfort meal, requiring minimal supervision and just a few minutes of prep. Tender red lentils and Yukon Gold potatoes are simmered in a fragrant broth of sweet paprika, balsamic vinegar, and garlic. Finished with rich caramelized onions and creamy coconut yogurt, it's a budget-friendly staple that's perfect for freezer meal prep.

Instructions

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1

Heat vegetable oil (2 tbsp) in a sauté pan over medium heat. Add yellow onions (2) and salt (0.5 tsp). Cook for 25-30 minutes, stirring occasionally, until deep golden.
2

In a large pot over medium-high heat, heat vegetable oil (2 tsp) and cook yellow onions (1) until golden, about 5 minutes.
3

Stir in water (3 cup), vegetable bouillon cube (2), red lentils (1 cup), yukon gold potato (1), sweet paprika powder (1 tbsp), onion powder (2 tsp), garlic powder (2 tsp), and balsamic vinegar (2 tsp). Bring to a boil, then simmer partially covered for 15 minutes.
4

Season with ground black pepper (0.125 tsp) and salt (1 pinch). Adjust consistency with more water if needed.
5

Serve the soup with a dollop of coconut yogurt (1 cup), whole wheat bread brown (3 slice), freshly squeezed lemon (0.5), and top with the caramelized onions.