Ingredients
Method
Preparation
- Start by rinsing the lentils under cold water and setting them aside. Chop the onion, dice the carrots and celery, and mince the garlic for later use.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown, about 4-5 minutes.
- Stir in the diced carrots, celery, and minced garlic. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Add the cumin, salt, and pepper, and stir well to combine.
- Toss in the rinsed lentils and the can of diced tomatoes (with juice) into the pot.
- Carefully add the vegetable broth and bay leaf.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes or until the lentils are tender.
- Remove the bay leaf, taste, and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days. This soup freezes beautifully; pour into freezer-safe containers and use within 3 months for the best taste. Thaw in the refrigerator overnight and reheat on low heat, stirring occasionally.