Lentil Vegetable Soup

1. 1
   prep

   Rinse and pick over the lentils.

   Place the brown lentils in a fine-mesh strainer and rinse under cold water until the water runs clear. Pick out any small stones or debris.

2. 2
   saute · ~6 min

   Sauté the aromatic vegetables.

   1.Heat olive oil in a large heavy-bottomed pot over medium heat.

   2.Add diced onion, carrot, and celery. Cook until softened, about 5 minutes.

   3.Add minced garlic and ground cumin. Sauté until fragrant, about 30 seconds.
3. 3
   simmer · ~30 min

   Simmer the soup base.

   1.Add the rinsed lentils, diced tomatoes, cubed potato, bay leaf, and dried thyme to the pot.

   2.Pour in 4 cups of water and stir everything together.

   3.Bring the soup to a boil over high heat, then reduce the heat to low.

   4.Cover partially and let it simmer for 30 minutes, stirring occasionally, until lentils and vegetables are tender.

   TIPKeep the pot partially covered — this lets steam escape so the broth stays clear while the soup reduces to a nice consistency.
4. 4
   prep

   Season and finish the soup.

   1.Remove the bay leaf and discard it.

   2.Stir in the salt and black pepper.

   3.Add the fresh lemon juice and stir well.

   4.Taste and adjust seasoning if needed.
5. 5
   serve

   Ladle into bowls and garnish with fresh parsley.

   Divide the hot soup evenly among 4 bowls. Sprinkle each bowl with chopped fresh parsley. Serve with crusty bread on the side.

Cuisines we love