Lentil Soup

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup dried lentils (green or brown)
• •1 medium onion, chopped
• •2 carrots, diced
• •2 celery stalks, diced
• •3 cloves garlic, minced
• •1 can (14.5 oz) diced tomatoes
• •6 cups vegetable broth
• •2 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp dried thyme
• •Salt and pepper to taste
• •1 bay leaf
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Rinse the lentils under cold water and set aside.

2. 2

   In a large pot, heat olive oil over medium heat.

3. 3

   Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

4. 4

   Stir in minced garlic, followed by cumin and thyme. Cook for another minute until fragrant.

5. 5

   Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Bring to a boil.

6. 6

   Reduce heat to low and simmer uncovered for 25-30 minutes or until lentils are tender.

7. 7

   Remove the bay leaf before serving and adjust seasoning if needed.

8. 8

   Garnish with fresh parsley if desired and serve warm.