Hearty Lentil Soup (Vegan, Gluten-Free, Nut-Free)

Ingredients

• 1 cup Brown or green lentils, rinsed
• 6 cups Vegetable broth
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 can (14.5 oz) Diced tomatoes, undrained
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3. 3Add the minced garlic and cook for another minute until fragrant.
4. 4Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), dried thyme, and bay leaf.
5. 5Bring the soup to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the lentils are tender.
6. 6Remove the bay leaf.
7. 7Season the soup with salt and black pepper to taste.
8. 8Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

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