_INGREDIENTS

•  2 1/2 tbsp vegetable oil
•  3 cloves garlic — minced or 1 tbsp jarred garlic
•  1/4 cup diced onion
•  1 carrot, large — or 2 medium ones
•  2 1/2 tbsp tomato paste
•  1/4 cup tomato sauce 
•  1 1/4 cups lentils 
•  3 small potatoes — cut into bite-sized pieces
•  2 tsp salt
•  1/4 tsp black pepper
• 1/4 tsp paprika (you can also use smoked paprika)
•  1/2 tsp oregano
•  5 cups water

_INSTRUCTIONS

1. Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 3 minutes, stirring frequently,
2. Add in the tomato paste, tomato sauce, and lentils. Cook for 1-2 minutes. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, paprika, and oregano. Cover and bring to a boil. Reduce heat to low and simmer for 25-35 minutes until the lentils are cooked and the potatoes are tender.
3. Add more salt and pepper if needed. 
4. Optional- Top with chopped baby spinach.