What could be better than a bowl of warm and hearty soup on a cold, dreary day? 

Soups are some of my favourite dishes because they are easy to tweak depending on your preferences that day and the ingredients you have. This recipe features lentils, carrots, and potatoes, making it healthy, full of protein, and the perfect companion to a loaf of crusty bread.

Feel free to experiment with this recipe to incorporate what you have at home! 

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

1 medium onion diced 

3 garlic cloves sliced

2 teaspoon oregano

1 teaspoon coriander

1/2 teaspoon cumin

4 medium sliced potatoes

2 sliced carrot

6 cups vegetable broth*

2 cup rinsed red lentils

2 tablespoon tamari

2 bay leaves

1/4 cup nutritional yeast

Salt and pepper to taste

Directions

• Saute onion in a small amount of water. Keep adding water to ensure the onion doesn’t burn. Saute until translucent on medium heat

• Add garlic and saute for a minute

• Add all the oregano, cumin, coriander with splashes of water as needed to the pot and let heat through for 1 minute

• Add sliced carrots and sliced potatoes with the vegetable broth, tamari and bay leaves and bring to a boil

• When the broth has come to a boil add the lentils and bring soup back up to a boil then turn down to simmer for approximately 15 - 20 minutes until vegetables are tender and lentils are cooked through. 

• At the end stir in the nutritional yeast and add salt and pepper to taste

*Check the sodium content of the vegetable broth as some contain more than others. This will impact how much seasoning you’ll need to add.