Potato and Lentil Soup
Servings 6 persons
Calories 188kcal
Ingredients
- 1 med Bell Pepper diced
- 1 large carrot peeled, diced
- 1 med onion diced
- 2 celery stalks diced
- 3 cloves garlic
- 1 TBSP Olive oil
- 32 oz Vegetable broth
- 5 small potatoes cubed
- 1/2 cup dried lentils
Instructions
- Place first 6 ingredients into a large soup pot. Saute over medium heat until the onions are clear, stirring often, do not let them brown.
- Add the vegetable broth, and potatoes and cook until the potatoes are soft but still firm or about half cooked. Add the lentils and cook until both the lentils and potatoes are soft.
- Season with salt and pepper to taste. Add curry powder to spice it up if you like.
- Garnish with very thinly sliced mushrooms and shaved asiago cheese (optional)