Lentil Soup with Crusty Bread

Instructions

1. 1Rinse the 1 cup of brown or green lentils in a colander under cold running water until the water runs clear.
2. 2Prepare your vegetables: peel and chop the 2 carrots into 1.27 cm pieces, trim and chop the 2 stalks of celery into 1.27 cm pieces, and peel and chop the 1 onion into 1.27 cm pieces.
3. 3Peel and mince the 2 cloves of garlic.
4. 4Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C).
5. 5Add the chopped 2 carrots, 2 stalks of celery, and 1 onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
6. 6Add the minced 2 cloves of garlic to the pot and cook for 1 minute more, until fragrant.
7. 7Stir in the rinsed 1 cup of brown or green lentils, the 6 cups of vegetable broth, the 1 can of diced tomatoes (undrained), the 1 teaspoon of dried thyme, the 1 bay leaf, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper.
8. 8Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender and have softened.
9. 9Carefully remove and discard the 1 bay leaf from the pot.
10. 10Serve the hot lentil soup immediately with 4 slices of crusty bread on the side.

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