Easy One Pot Lentil Soup- Vegetarian

I have been converted . Fist time trying and making lentil soup. This lentil soup is loaded with flavor, nutritious and kid friendly. This soup is pretty affordable and perfect to make in the fall and winter mouth. Hardy but so fulfilling.The combination of brown lentils ,potatoes and portabella mushrooms is a winner. The soup is vegetarian and vegan.This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion. Lentils are rich in protein, fiber, iron and folate. It’s one of my all-time favorites and has becomes a staple in your kitchen.

INGREDIENTS

• 2 tbsp vegetable oil

• 3 cloves garlic — minced

• 1/4 cup diced onion

• 1 carrot, large

• 2 tbsp tomato paste

• 1/4 cup tomato sauce

• 1 1/4 cups lentils — I used whole brown lentils

• 2-3 potatoes — cut into bite sized pieces

• 4 oz sliced bella mushrooms

• 2 tsp salt

• 2 tsp black pepper

• 2 tsp onion powder

• 2 tsp garlic powder

• 1/4 tsp thyme

• 1/4 cup red pepper, chopped

• 1/4 cup green pepper, chopped

• 1 jalapeno pepper,chopped

• 1/3 cup fresh parsley, chopped

• 32 oz mushroom broth cups water

INSTRUCTIONS

1. Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots, and peppers Cook for 2-3 minutes, stirring frequently..

2. Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes and mushrooms. Pour mushroom broth. Should could all ingredients in the pot, if not add some water.Add salt, pepper, onion powder , garlic powder and thyme. Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender.

3. Taste the soup and add more salt and pepper if needed. Serve warm