Ingredients
Equipment
Method
- Rinse the lentils thoroughly under cold water. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the rinsed lentils, vegetable broth, canned diced tomatoes (with their juice), bay leaf, and dried thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
- Remove the bay leaf. Season the soup with salt and freshly ground black pepper to your liking.
- Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving. Enjoy this comforting and wholesome meal!
Nutrition
Notes
For an extra layer of flavour, try roasting some of your vegetables (carrots, celery, onion) with a drizzle of olive oil before adding them to the pot. It brings out a lovely sweetness and depth!