Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried bay leaf
  • 1 cup green lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Stir in garlic, thyme, and bay leaf and cook for 1 minute more, until fragrant.
  3. Add rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
  5. Season with salt and pepper to taste. Remove bay leaf.
  6. For a creamier soup, use an immersion blender to partially blend the soup (or carefully blend a portion in a regular blender).
  7. Stir in lemon juice. Garnish with fresh parsley and serve hot. Enjoy your green lentil soup!