Mediterranean Lentil Soup

1. 1
   saute · ~6 min

   Sauté the aromatic vegetables.

   1.Heat 2 tbsp olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and sauté until fragrant (30 sec).
2. 2
   saute · ~6 min

   Add carrots, celery, and tomato.

   1.Add diced carrot and celery to the pot and cook, stirring occasionally (3-4 min).

   2.Stir in grated tomato and cook until it breaks down and releases its juices (2 min).
3. 3
   simmer · ~35 min

   Simmer the lentils.

   1.Add rinsed lentils, bay leaves, cumin powder, and 4 cups water.

   2.Bring to a boil, then reduce heat to low.

   3.Cover partially and simmer until lentils are tender (30-35 min). Stir occasionally.

   TIPBrown lentils hold their shape well — cook just until tender, not mushy.
4. 4
   mix · ~1 min

   Season the soup.

   1.Remove and discard the bay leaves.

   2.Stir in salt and black pepper. Taste and adjust seasoning.

   TIPAdd salt at the end — salting earlier can toughen the lentil skins.
5. 5
   assemble · ~1 min

   Finish with lemon and olive oil.

   1.Ladle soup into bowls.

   2.Drizzle each serving with lemon juice and a swirl of raw olive oil.

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