Lentil, Potato and Carrot Soup

Ingredients

• Potato1/2 medium (90 g)
• Lentils3/4 cup (150 g)
• Carrot1/2 medium (30 g)
• Celery1 stalk (40 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion and garlic and set aside. Place a pot over high heat.

2. 2

   Step 2

   Once heated, pour the oil, spread and add the garlic with the onion and a pinch of salt. Stir-fry for 3-5 minutes over medium heat.

3. 3

   Step 3

   Separately, dice the rest of the vegetables and potato.

4. 4

   Step 4

   Place the lentils along with the rest of the vegetables and potato in the pot and cover with water.

5. 5

   Step 5

   Cook over medium high heat until done.

6. 6

   Step 6

   Season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Potato and Carrot Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.