Method

Prepare the Lentils: Rinse the lentils under cold water and check for any debris or small stones. Set aside.

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking.

Add Garlic and Seasonings: Add the minced garlic, dried thyme, and bay leaves to the pot. Sauté for another minute until fragrant.

Combine Ingredients: Stir in the rinsed lentils and the diced tomatoes (with their juices). Pour in the broth and season with salt and pepper.

Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the lentils are tender. Stir occasionally and check the consistency. If the soup becomes too thick, add a little more broth or water.

Adjust Seasoning: Once the lentils are cooked, taste the soup and adjust the seasoning as needed. Remove the bay leaves before serving.

Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy it with crusty bread for a complete meal!

Variations and Tips

Vegetarian/Vegan: This recipe is naturally vegetarian and can be made vegan by ensuring the broth is vegetable-based.

Spicy Kick: For a spicy version, add a pinch of red pepper flakes or some diced jalapeños when sautéing the vegetables.

Heartier Soup: Add diced potatoes or other vegetables like spinach or kale for additional nutrition and texture.

Make It Creamy: For a creamy texture, blend a portion of the soup with an immersion blender before serving.