4 Cups Chicken Broth or Vegetable Stock for VeganYou can also use water with chicken bouillon.
1CupBroth or WaterIf using water then add a little bouillon.
½White OnionCut into quarters
1Large Russet PotatoPeeled and Diced to even small chunks
Handful of cilantro with stemsAdd the cilantro in whole, and remove at the end or you can leave it in.
Salt and Pepper to tasteThe amount of salt needed will depend on the broth or bouillon you used. Taste when the soup is done and add if needed.
Rinse dried lentils well and place in a medium pot with a lid and 4 cups of chicken or vegetable broth. Or you can use water and bouillon. Bring to a boil and reduce heat to medium and boil for 10 minutes.
While lentils are cooking place Tomatoes, Onion, Garlic, and 1 cup of water or broth in a blender. Blend till smooth.
After 10 minutes of the lentils simmering, add the pureed tomato sauce, the diced potatoes, and whole cilantro. Bring the heat back to a low boil, cover and cook for an additional 15 minutes. Check the lentils, If they are still hard then place the lid back on and continue to simmer. Once the lentils are soft the soup is done. Taste for seasoning and see if additional salt is needed.
Serve the lentil soup with more cilantro on top, squeeze of lime, queso freso, or diced avocado.
The seasoning of the soup will depend on the brand of stock or broth you are using. Always taste before serving. Lentil soup can be frozen once cooled. To reheat, thaw overnight in the fridge and heat on the stove.