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Prep 5 mins
Cook 30 mins
I created this recipe after I had made an Ethiopian dish and had leftover potatoes and lentils. It's a simple but tasty "earthy" meal.
- Cut potatoes into pieces that are about 1" square.
- Rinse lentils.
- Combine potatoes, red lentils, tomatoes, water, and spices in a pan.
- Cover and let simmer until all of the water is absorbed. Stir occasionally.
"Earthy" is the perfect word for it! The spices are a very nice combination. I doubled them as well, because I love a lot of flavor). I didn't have any fresh tomatoes handy, so I used a 1/4 cup of salsa instead, figuring it's still tomatoes and it adds a little onion and extra spice. I boiled most of the water away, thinking I'd make it more stewy and less soupy, but this made it a bit dry. Next time I'll either add a little more salsa to keep it moist, or keep some of the water and keep it soupy. Very good, very quick, and very healthy. Thanks!
We LOVED this soup, TRUE! Used chicken stock instead of water too, Doubled spices as is personal taste for us! LOVE that did NOT have to fuss We kept cover opened a bit, GOLLY GOSH with hubby this recipe was a hit! "I would like a second dish" SHOWS this recipe is DELISH!! THANKS!