Ingredients
- 1 cup brown or green lentils, rinsed
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: pinch of cumin or smoked paprika
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until the onions are translucent (5-7 minutes). Stir in minced garlic and cook for 1 minute.
- Add rinsed lentils, diced tomatoes with their juices, and broth. If desired, sprinkle in spices. Bring to a boil, then reduce the heat and let simmer.
- Cook for 30-35 minutes until lentils are tender but still hold their shape, stirring occasionally.
- In the last 5 minutes of cooking, stir in the fresh herbs to preserve their flavor and color.
- Season to taste with salt and pepper.
- Ladle into bowls and drizzle with extra virgin olive oil. Serve warm, optionally with crusty bread or a light salad.
Notes
For a creamier texture, blend a portion of the soup and stir it back into the pot. Adjust seasoning as necessary throughout cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian