Hearty Lentil Soup

1. 1
   prep

   Rinse and pick over the lentils.

   Place the dried brown lentils in a fine-mesh strainer and rinse under cold water until the water runs clear. Pick out any small stones or shriveled lentils and discard. Set aside to drain.

2. 2
   saute · ~8 min

   Sauté the aromatic vegetables.

   1.Heat 1 tablespoon olive oil in a Dutch oven over medium heat until shimmering.

   2.Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent (5-7 minutes).

   3.Add the minced garlic and cook until fragrant (1 minute).

   TIPKeep the heat at medium — the garlic will turn bitter if it browns too quickly.
3. 3
   saute · ~2 min

   Bloom the tomato paste and herbs.

   Stir the tomato paste, dried thyme, and dried oregano into the vegetables. Cook, stirring constantly, until the tomato paste darkens slightly and smells sweet (2 minutes).

4. 4
   boil · ~35 min

   Simmer the soup with lentils and water.

   1.Add the rinsed lentils, diced tomato, bay leaf, and 4 cups of water to the pot.

   2.Increase heat to high and bring the soup to a rolling boil.

   3.Reduce the heat to low, cover with a lid, and let it simmer gently until the lentils are tender but still hold their shape (30-35 minutes).

   TIPStir the pot once or twice during simmering to prevent the lentils from sticking to the bottom.
5. 5
   mix

   Season the soup and finish with lemon.

   Remove and discard the bay leaf. Stir in the salt and black pepper. Taste the broth and adjust seasoning if needed. Turn off the heat and stir in the fresh lemon juice.

   TIPThe lemon juice brightens all the flavors — don't skip it. Add it off the heat for the freshest taste.
6. 6
   serve

   Ladle into bowls and garnish with parsley.

   Divide the hot soup evenly among four bowls. Sprinkle each serving with chopped fresh parsley and serve immediately with crusty bread on the side.

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