Lentil Potato Soup
Course: MainCuisine: AmericanDifficulty: EasyServings
9
servingsPrep time
5
minutesCooking time
35
minutesIngredients
2 tbs olive oil
1/2 yellow onion, diced
14oz can diced tomatoes
2 chicken boullion cubes
1/2 tsp pepper
1/2 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp dried basil
1 cup uncooked lentils, rinsed
7 cups water
- Add at the end:
2 large russet potatoes, diced
6oz frozen spinach
Directions
- To a large pot or dutch oven over medium heat add the oil. Once the oil is hot add in the onion saute the onion until it is soft about 5 minutes.
- Now add in all of the remaining ingredients EXCEPT the potatoes and spinach. Stir well let simmer covered stirring frequently for 25 minutes.
- Stir in the diced tomatoes. Continue to let simmer for an additional 10 minutes or until potatoes are tender.
- Stir in spinach and let cook for an additional 2-3 minutes. Serve and enjoy!
Typo in step 3 – stir in the diced POTATOES.