Mushroom and Thyme Lentil Soup

1. 1

   Rinse the brown lentils thoroughly under cold water until the water runs clear. Chop the onion, carrots, and celery into small, even pieces. Slice the mushrooms and mince the garlic.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Stir in the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.

4. 4

   Add the rinsed lentils, vegetable broth, fresh thyme sprigs (you can tie them together with kitchen twine for easy removal), and bay leaf to the pot. Season with salt and freshly ground black pepper.

5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.

6. 6

   Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning as needed. If the soup is too thick, add a splash more broth or water.

7. 7

   Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and a squeeze of fresh lemon juice before serving.

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