Patricia Johns

I just love a nice hearty soup. It’s easy to digest, satisfying, and just hits the spot. I also like that it uses lentils, which are such a super food! They’re incredibly healthy and really stick to the ribs.

This is one of my favorite soups, and I will often adjust it according to my mood or even according to what I’ve got on hand. But it always turns out, and it’s incredibly hard to ruin!

Ingredients:

3 cups of water

3 cups of stock–honestly, whatever kind you like! I tend to use chicken stock.

1 can of crushed tomatoes

1/2 large onion diced

6 small potatoes peeled and diced

3 medium sized carrots sliced

1 cup dried lentils

1/4 cup vegetable oil

1 heaping tbsp salt

3 cloves garlic

Directions:

Put it all together in a pot and let it simmer until the lentils and potatoes are mushy. Then when it’s cool enough, put it in a blender (in batches) and blend until it’s smooth.

Easy and delicious!

This is what it looks like prior to blending:

Modifications:

Sometimes I’ll use some extra fresh thyme and rosemary in this soup.

I’ll also make stock out of a chicken carcass from chicken dinner and freezer that stock for soup later. It makes the tastiest soup later on!

You can make this soup without the lentils and carrots, and just use potatoes and crushed tomatoes. That makes a delicious tomato soup! If you go this route, I’d add some extra potatoes.

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I hope you’ll give this recipe a try. And let me know if you tweak it to your own tastes. I’m always up for trying something new in this soup!

If you’d like comfort foods, perhaps you’ll enjoy my comforting romances, too! They’re full of good cooking, wholesome characters, and aching hearts.

Happy reading!

❤