Step-by-Step Instructions

Prepare the Lentils

Rinse the lentils under cold water and pick out any debris. Set aside.

Sauté the Aromatics

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.

Add Potatoes and Lentils

Stir in the diced potatoes and rinsed lentils. Let them coat in the aromatic mixture for a minute.

Simmer the Soup

Pour in the vegetable stock and water. Add the thyme, oregano, bay leaf, salt, and pepper. Stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils and potatoes are tender.

Adjust Seasoning

Taste the soup and adjust the salt and pepper as needed. If the soup is too thick, add a bit more water or stock to reach your desired consistency.

Let it Stand

Turn off the heat and let the soup stand for 5 minutes to allow the flavors to meld. Remove the bay leaf.

Serve and Garnish

Ladle the soup into bowls. Garnish with chopped fresh parsley and optional grated Parmesan cheese.

Variations and Tips

For a Creamier Soup: Blend a portion of the soup with an immersion blender and stir it back in for a creamy texture.

Make It Vegan: Skip the Parmesan cheese or use a vegan alternative.

Add Protein: For extra protein, add diced sausage or pancetta while sautéing the aromatics.

Spice It Up: Add a pinch of red pepper flakes for a spicy kick.

Substitutions:

Use sweet potatoes instead of regular potatoes for a slightly sweet flavor.

Replace lentils with split peas for a different texture and taste.