1 1/2 cups water
1/4 cup vegetable oil
1 pound russet potatoes
1/3 cup minced onion
1 1/2 teaspoons dried lemon zest
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried parsley
1 (16 ounce) can baked beans, drained
2 tablespoons dried sage
salt and pepper to taste
In a large pot, bring water, oil, potatoes, onion and lemon zest to a boil. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.
Stir the potato mixture into the boiling water, stirring frequently, until the potatoes begin to soften. Stirring constantly, bring the pasta to a boil. Reduce heat to medium-low and cook for 8 minutes, stirring occasionally. Set aside.
Mix the lentils, tomato paste, chives, onion, lemon zest, thyme and crushed red pepper flakes; season with salt and pepper. Stir into soup. Keep warm.
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