restaurant Ingredients

• 1.5 cups brown or green lentils, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can canned diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp cumin
• 2 tbsp olive oil
• to taste salt and black pepper
• for serving fresh lemon juice
• for garnish fresh parsley, chopped

list_alt Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
2. 2
   Add garlic, thyme, and cumin (if using). Cook for 1 minute until fragrant.
3. 3
   Add rinsed lentils, diced tomatoes (with juices), broth, and bay leaf. Stir to combine.
4. 4
   Bring to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, until lentils are tender.
5. 5
   Season generously with salt and pepper. Remove bay leaf.
6. 6
   For a creamier texture, use an immersion blender to partially puree about one-third of the soup right in the pot, or transfer 2 cups of soup to a blender, puree, and stir back in.
7. 7
   Serve hot, garnished with parsley and a generous squeeze of fresh lemon juice.