Potato & Lentil Soup with Toby’s Blue Cheese Dressing & Dip

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• 1 tbsp. olive or avocado oil
• 2 cloves garlic, minced
• ¼ cup onion, diced
• 1 large carrot, diced
• 2 tbsp. tomato paste
• 1 cup lentils, dry
• 1 large russet potato, diced
• 4 cups water
• Salt & pepper, to taste
• ¼ tsp. thyme
• Sourdough bread loaf, optional
• Toby’s Blue Cheese Dressing & Dip
• Cilantro, to garnish

Gather all ingredients. In a medium sized pot, heat oil over medium heat. Add in garlic, onion, and carrot. Cook for 2 minutes, stirring frequently. Add the tomato paste and lentils, stir well, and cook for 1 minute. Then, add potatoes, water, salt, pepper, and thyme, while bringing the pot to a boil. Cover the pot and reduce heat to medium low and let simmer for 30 minutes until veggies and lentils are tender. 

Meanwhile, preheat the oven to 300 degrees F. Place bread loaves in the oven and let bake for 5 minutes or until lightly browned.

Serve soup while warm and drizzle over with a spoon of Toby’s Blue Cheese Dressing & Dip. Garnish with a sprig of cilantro. Dip your bread and enjoy your Potato & Lentil Soup!