Hearty lentils, vegetables, and fresh herbs come together for cozy, nourishing comfort in every bowl.
# What You Need:
→ Lentils & Legumes
01 - 1 1/2 cups dried brown or green lentils, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 medium potato, diced
08 - 1 can (14 ounces) diced tomatoes, with juices
→ Liquids
09 - 7 cups vegetable broth
→ Herbs & Seasonings
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground cumin
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/4 cup chopped fresh parsley
17 - 2 tablespoons chopped fresh dill, optional
18 - 1 tablespoon lemon juice
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until vegetables are tender and fragrant.
02 - Stir in the minced garlic and sauté for 1 minute until aromatic.
03 - Add the diced potato, rinsed lentils, and canned diced tomatoes with their juices. Mix thoroughly to combine.
04 - Pour in the vegetable broth. Add bay leaves, dried thyme, dried oregano, ground cumin, salt, and black pepper. Stir well to integrate flavors.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally, until lentils and vegetables are cooked through and tender.
06 - Remove and discard bay leaves. Stir in chopped parsley, optional dill, and lemon juice. Adjust seasoning to personal taste.
07 - Ladle hot soup into bowls and serve immediately. Accompany with crusty bread if desired.
