It’s getting chilly in Philly, and there’s nothing better than a big pot of homemade lentil soup and bread for dinner. Keep a bag of lentils in your pantry, and with a few other staples, you have a delicious protein packed meal that’s even better the following day!
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 3 garlic cloves, minced
- 1 teaspoon oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons tomato paste
- 4 cups chicken stock
- 2 cups water
- 1 russet potato, peeled and diced
- 1 cup lentils, picked through and rinsed
- In a large pot over medium high heat, warm olive oil and add the onions, carrots, and celery. Stir frequently for 5 minutes.
- Add the garlic, oregano, salt, pepper, and tomato paste – stirring for 1 to 2 minutes.
- Pour in the chicken stock and water, bring to a boil. Add the lentils and potatoes turn down heat to a simmer and cook for 35 to 40 minutes.
