Nice and quick, dead of winter soup with a quick prep and a hands-off of cook time so you’re free to curl up in front of the fireplace station on Netflix. This makes 6-8 servings.
Ingredients
- 2 white onions, chopped
- 3 cloves of garlic, minced
- 6 small white potatoes, washed and quartered
- 1 red bell pepper, roughly chopped
- One 28-ounce can of tomatoes, roughly chopped
- 4 cups of water or broth
- 3/4 cup of red lentils
- 2 Tbsp oregano
- 1 tsp paprika
- 2 bay leaves
- Salt and pepper
Directions
Warm one tablespoon of olive oil in a large heavy-bottomed pot over medium-high heat. Sauté onions and garlic for 3 minutes, then add red pepper, oregano and paprika and soften for another few minutes.
Add the potatoes, tomatoes and water, stirring well.
Rinse the lentils under cold water then add to the pot along with 2 bay leaves.
Cover, bring to a boil then simmer for 30 minutes. Adjust with salt and fresh ground pepper and serve.
Measuring Up 