- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp sweet paprika powder
- 1/2 tsp ground sage
- 3 large red potatoes, peeled and diced
- 2/3 cup lentils, rinsed and drained
- 2 L vegetable broth
- 2 bay leaves (dried)
- 1 tsp dried parsley
- 1 tsp dried oregano
- to taste salt, ground pepper
1. In a large pot over medium heat, sauté the onions in the olive oil until lightly browned. About 5-6 minutes.
2. Add the garlic, paprika powder and sage and stir until fragrant. Add the diced potatoes, rinsed lentils, veggie broth. Make sure the liquid covers the potatoes. If not, add more water/broth. Honestly I did not peel my potatoes, but I am the only person I came across yet who does that, so if you don’t like the taste of the potato skin, peel it, otherwise you can leave it on. The most vitamins are directly under the potato peel.
3. Finally add bay leaves, parsley, and oregano and bring it to a boil then lower heat to medium low and simmer for about 30 minutes until the potatoes are fork tender and the lentils are soft. Add salt to taste, add more water if too thick for your liking. You can decide now if you want to purée it like I did or keep it as a hearty stew, both are darn delicious.