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Lentil and potato soup

Comforting and scrumptious lentil and potato soup.

Vegan, nut free, soy free | Serves 4 | MAIN


  • 1 tablespoon of olive oil
  • 1 onion, sliced
  • A handful of chopped leeks
  • 1 potato, cut in cubes
  • 2 cloves of garlic, sliced
  • 1/2 teaspoon of each oregano and garlic granules
  • Pinch of cumin
  • Salt and pepper
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 vegetable stock
  • 170g green lentils, soaked in water overnight



  1. In a pot, on a medium heat, sauté the olive oil with the onions and leek until translucent.

  2. Add the potato cubes, fresh garlic and al the dried herbs and sauté for few minutes.

  3. Add the bay leaf, tomato paste and vegetable stock and sauté for another minute. Add a splash of water to deglaze the pan.

  4. Rinse and drain the lentils and add them to the pot with 600ml of water. Bring to boil, lower the heat, cover and simmer for 30-35 minutes.

  5. Check if the lentils and potatoes are cooked and adjust the seasoning.

  6. Serve with bread and plant-based yogurt (I'm using Alpro Greek style).

Happy cooking everyone!


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