No veg stock on hand? No worries. This quick and easy recipe makes its own stock, and the lentils round out this hearty dish with plenty of protein. The first time I made this soup I used leftover baked potatoes, hence the name.
INGREDIENTS
- 1 sweet onion, diced
- 6 garlic cloves, minced
- 1 optional zucchini, diced
- 1 1/2 pounds red potatoes (or any variety on hand), quartered and sliced
- 1 carrot, peeled and sliced
- 1 cup red lentils, well rinsed and drained
- 4 cups water
- 2-3 bay leaves
- 1-2 cups coconut milk or non-dairy milk of choice
- 1/2 tsp smoked black pepper
- Salt to taste
Optional garnishes
- Coconut bacon, crumbled
- Scallions, thinly sliced
- Fresh chives, minced
METHOD
- Add onion & garlic to a heavy pot. Cover, cook on low heat, stirring occasionally, until they begin to brown. Add splashes of water as needed to deglaze the pan.
- Add lentils, potato, carrot, zucchini, bay leaves & water to the pot. Simmer covered over medium-low until veg is very soft when pierced with fork.
- Remove and discard the bay leaves. Set aside 2-3 cups of the soup. Add the milk to the remaining soup in the pot and purée via stick blender until desired consistency is reached.
- Add the 2-3 cups to the pot, adjust S&P, heat until piping hot.
- Ladle into bowls, garnish as desired and enjoy.