Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 3 clove garlic, minced
• 2 carrots, diced
• 2 stalk celery, diced
• 1 cup lentils, rinsed
• 6 cup vegetable broth
• 14.5 ounce diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 0.25 cup fresh parsley, chopped

Steps

1. Rinse the lentils under cold water in a fine-mesh strainer, discarding any debris or discolored lentils.
2. Dice the onion, carrots, and celery into uniform small pieces for even cooking.
3. Mince the garlic cloves finely.
4. Heat olive oil in a large pot over medium heat.
5. Add the diced onion to the pot and sauté until softened and translucent, about 3-4 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the diced carrots and celery to the pot and cook for 2 minutes, stirring occasionally.
8. Pour in the vegetable broth and add the rinsed lentils, canned tomatoes with their juices, bay leaf, dried thyme, and dried oregano.
9. Bring the soup to a boil, then reduce heat to medium-low.
10. Simmer uncovered for 25-30 minutes until the lentils are tender but not mushy, stirring occasionally.
11. Remove the bay leaf from the pot.
12. Stir in the balsamic vinegar.
13. Taste the soup and season with salt and black pepper to your preference.
14. Ladle the soup into bowls and garnish with freshly chopped parsley.

Nutrition