This lentil soup is packed with savory flavor and guaranteed to warm you up! Hearty enough to make a meal of and easy enough for a weeknight.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 6 cups low sodium vegetable broth
- 2 cups dried brown lentils
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 2 teaspoons dried thyme leaves (or 2 tablespoons fresh)
- ½ teaspoon black pepper
- 1 bay leaf
- 1 (14 ounce or 400 ml) can diced tomatoes
- 2 teaspoons red wine vinegar
- Salt to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring often, until they begin to soften up.
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Add the garlic and cook it with the veggies for about 1 minute, until very fragrant.
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Stir in the broth, lentils, rosemary, thyme, black pepper, and bay leaf. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer for about 25 minutes, stirring occasionally, until the lentils are almost fully cooked but just a bit on the firm side. You can add water while the soup simmers if it becomes too dry.
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Stir in the tomatoes and let the soup continue simmering for 5 to 10 minutes, until the lentils are tender.
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Remove the pot from heat and remove the bay leaf. Stir in the vinegar and season the soup with salt to taste.
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Ladle into bowls and serve.