📖 Instructions

1. Gather your ingredients: You'll need lentils (brown or green work best), olive oil, onion, carrots, celery, garlic, vegetable broth (or chicken broth if you prefer), diced tomatoes, cumin, dried thyme, salt, pepper, and a bay leaf. If you like a little kick, grab some red pepper flakes too!
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. You want them to be tender and fragrant, not browned.
3. Add the garlic and spices: Stir in the minced garlic, cumin, and dried thyme. Cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the lentils and liquids: Rinse the lentils in a fine-mesh sieve under cold water. Add the rinsed lentils to the pot along with the vegetable broth and diced tomatoes. Stir in the salt, pepper, and red pepper flakes (if using). Throw in the bay leaf.
5. Bring to a boil, then simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
6. Taste and adjust seasonings: Remove the bay leaf. Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin to suit your taste.
7. Blend for a creamier texture (optional): If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, you still want some texture!
8. Serve and enjoy: Ladle the lentil soup into bowls and serve hot. Garnish with a dollop of plain yogurt or a squeeze of lemon juice, if desired. A side of crusty bread is also an excellent addition for dipping! I personaly love a rustic sourdough.
9. Optional additions: Consider adding spinach or kale during the last few minutes of cooking for extra nutrients. A splash of balsamic vinegar at the end can also brighten the flavors. Get creative and make it your own!
10. Storage: Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat on the stovetop or in the microwave.