Ingredients:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced or crushed
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Thyme
  • 2 whole Bay Leaves
  • 5 cups Brown or Green Lentils, rinsed and picked over
  • 6 cups Vegetable Broth (low sodium)
  • 1 cup Water
  • 5 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 2 Tablespoons Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Rinse Lentils: Place the lentils in a sieve and rinse under cold water until the water runs clear. Set aside.
  2. Start the Base: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Garlic & Spices: Stir in the minced garlic, ground cumin, and dried thyme. Cook for 60 seconds until fragrant (blooming the spices).
  4. Combine: Add the rinsed lentils, vegetable broth, water, bay leaves, salt, and pepper to the pot.
  5. Boil and Simmer: Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot partially and simmer gently for 40–50 minutes, or until the lentils are completely tender.
  6. Finish Simmering: If the soup becomes too thick, add a splash of extra water or broth. Skim off any froth that might have risen to the surface and discard the two bay leaves.
  7. Optional Texture Blend: For a creamier soup, carefully remove about 1/3 of the soup and blend it, or use an immersion blender directly in the pot to smooth out some of the mixture. Return the blended portion to the pot.
  8. Final Seasoning: Taste the soup and adjust salt or pepper if needed. Stir in the fresh lemon juice, which brightens the overall flavor.
  9. Serve: Ladle the hot soup into bowls and garnish generously with fresh parsley.