Quick Lentil Potato and Carrot Soup Recipe

Lentil, Potato, and Carrot Soup


  •  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


  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.

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