Name: Classic Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil (for sautéing); 1 null brown onion (diced); 2 null celery stalks (diced); 2 null carrots (diced); 4 clove garlic cloves (minced); 6 cup vegetable broth (low sodium preferred); 2 cup dried brown lentils (rinsed); 1 tsp dry rosemary (or 1 tbsp fresh); 2 tsp dried thyme (or 2 tbsp fresh); 0.5 tsp black pepper (ground); 1 null bay leaf (whole); 1 can chopped tomatoes (14 ounce can); 2 tsp red wine vinegar (adds brightness); 1 pinch salt (to taste)

Instructions

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1

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

Add brown onion (1 medium), carrots (2 medium), and celery (2 stalks). Sweat the vegetables for 5 minutes until they begin to soften.
3

Add garlic cloves (4 clove) and cook for 1 minute until fragrant.
4

Stir in vegetable broth (6 cup), dried brown lentils (2 cup), dry rosemary (1 tsp), dried thyme (2 tsp), black pepper (0.5 tsp), and leaf (1 bay). Bring to a boil.
5

Reduce heat and simmer for 25 minutes. If the soup looks too dry, add a splash of water.
6

Stir in chopped tomatoes (1 can) and continue to simmer for 10 minutes until lentils are fully tender.
7

Remove the pot from the heat and discard the bay leaf. Stir in red wine vinegar (2 tsp) and season with salt (1 pinch) to taste.