Red Lentil Chili with Cornbread and Radish Salad

Instructions

1. 1

   Sauté the aromatic vegetables

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Build and simmer the soup base

   • Add the water, chopped fresh tomatoes, cubed potatoes, bay leaf, dried thyme, dried oregano, salt, and black pepper.
   • Stir everything to combine and bring the soup to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the potatoes are almost tender.
3. 3

   Add remaining vegetables

   • Stir in the fresh green beans, corn kernels, and peas.
   • Increase the heat slightly to return the soup to a simmer.
   • Cook, uncovered, for another 7-10 minutes, until all vegetables are tender but not mushy.
4. 4

   Finish and serve

   • Remove the pot from the heat and discard the bay leaf.
   • Taste the soup and adjust seasoning if needed. A squeeze of fresh lemon juice can brighten the flavors.
   • Stir in the fresh parsley, ladle into bowls, and serve hot.