Plenty of protein and a great vegetarian option, this lentil soup is not only bursting with flavor but definitely filling. Invite some friends over to try it–this recipe serves 6!
2 tablespoons of olive oil
2 cloves of garlic
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped potatoes (optional)
2 quarts vegetable broth
1/2 teaspoon fresh thyme
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the garlic, onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, potato, broth, thyme and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve with chopped fresh parsley. Serves 6.