⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Brown or green lentils
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1 tablespoon Olive oil
• To taste Salt and pepper
• For garnish Fresh herbs (parsley, chives, etc.)

📖 Instructions

1. First thing's first: get your mise en place ready! Chop the veggies: 1 medium onion (about 1 cup chopped), 2 carrots (about 1 cup chopped), 2 celery stalks (about 1 cup chopped), and 2 cloves of garlic, finely minced. Don't skip this step; it makes the whole cooking process much smoother, and trust me, your future self will thank you for it.
2. Next, rinse one cup of brown or green lentils under cold water. I usually do this in a colander and give them a good shake just to make sure all the dust and debris is gone. I even feel a little weird not doing this... almost superstitious, lol.
3. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onions, carrots, and celery and sauté for about 5-7 minutes, or until the vegetables start to soften. Add a pinch of salt and pepper; it enhances the flavor a ton at this stage, dont be shy.
4. Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! It'll ruin the whole soup if it does; I learned this the hard way once... total bummer.
5. Now, add the rinsed lentils and 6 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. If it becomes to thick, add more broth.
6. Once the lentils are cooked, remove the soup from the heat and let it cool completely. This is important so the flavors can really meld together; think of it like a friendship--takes time to develop.
7. Once cooled, taste and adjust seasoning. Add more salt, pepper, or herbs as needed. I often like to add a dash of red pepper flakes for a subtle kick. It’s a fun way to spice it up but you do you.
8. Garnish and serve cold! For a delightful visual presentation, I suggest adding a sprinkle of fresh herbs, like parsley or chives. You can also serve it with a dollop of plain yogurt or sour cream, but that's optional.
9. I've got to say, there is a certain amount of satisfaction that comes from making this simple soup from scratch. So grab a spoon and try it yourself and let me know in the comments what you think!

📝 Notes

• Feel free to add other vegetables like zucchini, bell peppers, or spinach.
• For a thicker soup, use less broth.
• If you want a spicier soup, add a pinch of red pepper flakes while sautéing the vegetables.
• You can also add a squeeze of lemon juice for extra brightness and taste!