Lentil Soup with Crusty Bread

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Vegetable broth
• 1 cup Carrot, diced
• 0.5 cup Celery, diced
• 0.5 cup Onion, diced
• 1 can Diced Tomatoes
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 leaf Bay leaf
• 0.5 tsp Dried thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 slices Crusty bread

Instructions

1. 1Measure 1 cup of brown or green lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
3. 3Add the 0.5 cup of diced onion, 1 cup of diced carrot, and 0.5 cup of diced celery to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
4. 4Add the 2 cloves of minced garlic to the pot and cook, stirring constantly, for 1 minute more, until you can smell its fragrance.
5. 5Stir in the rinsed 1 cup of lentils, 6 cups of vegetable broth, 1 can of diced tomatoes, 1 bay leaf, 0.5 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir everything together well.
6. 6Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender when you bite into them.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Taste the soup and add more salt or pepper if you think it needs it.
8. 8Ladle the hot lentil soup into bowls and serve immediately with 4 slices of crusty bread on the side.

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