2 cups vegetable broth
4 cups water
1 1/2 cups red lentils
2 cups peeled and diced russet potatoes
1 medium yellow onion, chopped
1 cup diced tomato (you can use canned)
3 cloves garlic, smashed and chopped
1/4 teaspoon cumin (or more if you prefer)
salt and freshly ground black pepper to taste
Place all ingredients into a large soup pot. Bring to a boil on high heat. Lower heat to low and simmer covered for 30 minutes, stirring occasionally until lentils are soft and soup is thick.
Serve with fresh bread and vegan buttery spread.