Tasty and healthy soup in a flash
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. It is a keeper!!
Number of portions
Ingredients
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2 tsp olive oil
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1 medium onion, diced
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4 cups water
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1 vegetable bouillon cube, crushed
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1 cup dry red or yellow lentils, rinsed
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1 medium potato, diced into 1 cm cubes
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1 med size carrot, diced
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1 celery stick, diced
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1/2 leek, diced
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1 Tbsp paprika powder
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2 tsp onion powder
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2 tsp garlic powder
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2 tsp balsamic vinegar
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⅛ tsp ground black pepper, or more to taste
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1 pinch salt, or more to taste
Serve with Fresh bread Black olives
Instructions
- To a large pot on medium-high heat, add the oil. When hot, add the and then the leek and sauté until golden, about in about 5 minutes.
- Add in the remaining ingredients. 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.
- Taste test, add more salt and pepper to taste, and add more water depending on how you like the consistency of your soup. Garnish, and enjoy!
- Storage
- Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
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