1 tablespoon olive oil1 onion, diced2 carrots, peeled and diced2 celery stalks, diced1 cup dried lentils, rinsed
Ingredient
6 cups vegetable or chicken broth1 14oz can diced tomatoes2 bay leave1 teaspoon dried thymeSalt and pepper to taste
Ingredient
In a large soup pot, heat olive oil on medium. Soften onions, carrots, and celery in 5-7 minutes.Lentils, broth, tomatoes, bay leaves, thyme. After boiling, simmer lentils for 25–30 minutes until tender.
Instruction
Discard bay leaves. To thicken soup, puree some with an immersion blender. (Optional). Add salt and pepper to taste. Put in bowls and top with fresh parsley.
Instruction
As a means of enhancing the flavour, substitute chicken broth for vegetable broth. For an additional dose of nutrients, finish the dish with some spinach or kale.
Notes
There is a dollop of yoghurt, croutons, or parmesan cheese that can be placed on top. Spices such as cumin, coriander, and smoked paprika are some of the options you can experiment with.