Ingredients You'll Need:

This recipe is super adaptable, so feel free to adjust the quantities to your liking-and what you have on hand!. I've never been one for strict measurements, especially in soups. A little more of this, a little less of that-it all works out in the end. Trust me!

• 1 cup brown or green lentils, rinsed-I prefer brown for their earthy flavor
• 1 large onion, chopped - does not have to be perfect; roughly chopped works great
• 2 carrots, chopped - hey, remember we are going for rustic charm!
• 2 celery stalks, chopped * I often skip this if I'm short on time
• 4 cloves garlic, minced * or more if you're a garlic fiend like me!
• 8 cups vegetable broth * or chicken broth for a richer flavor I usually use low sodium.
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• 1 bay leaf, optional but recommended for its nice understated depth
• Olive oil, for sautéing, about 2 tbs
• Optional additions: a can of diced tomatoes, a splash of red wine, a handful of spinach at the end for added nutrition (I think it looks pretty too!)

Cooking up a Storm (or a Soup, Rather):

This really is a super simple recipe, but there are a few steps that I think help make this soup exceptional. I've included tips here and there that really make a difference:

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery (if using) and sauté for about 5-7 minutes, until softened. Don't burn them! Low and slow is the way to go here.
2. Add garlic: Stir in the minced garlic, cooking until fragrant-about a minute more. Be so careful not to burn your garlic, as this may turn very bitter in flavor.
3. Add lentils: Add the lentils, vegetable broth, thyme, oregano, bay leaf, if using, salt, and pepper to pot. Bring to boil, then reduce heat to low; cover and simmer, stirring occasionally to prevent sticking, until the lentils are tender, 25-30 minutes.
4. Season and serve: When the lentils are tender, season and adjust the seasoning if needed. I usually give it a bit more salt and pepper at this stage. If using spinach, stir in during the last few minutes of cooking, until wilted. Take out the bay leaf before serving. Seriously, don't forget this step. A whole bay leaf in your soup is not a pleasant experience!

Why This Soup is My Go-To:

It's not just the taste, though that's fabulously delicious, but the ease, versatility, and comforting this soup provides. Quick and easy weeknight dinner that feels like a warm hug on busy weeknights, a perfect remedy on cold winter days to get rid of those chills. This recipe brings a smile to my face and warms my heart. And let's be honest, it's super budget-friendly, especially in times when money is tight.

I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you! I'd love to hear about your adaptations and twists-what other ingredients do you add? Maybe I'll try your method next time!