Lentil Soup

Ingredients

• 2 tbsp olive oil
• 2 cups yellow onion – diced
• 1.5 cups carrot – diced
• 1 cups celery – diced
• 4 cloves garlic – finely chopped
• 2 tbsp tomato paste
• 14.5 ounces canned crushed tomatoes
• 1.5 cups brown or green lentils – picked over and rinsed
• 2 bay leaves
• 1 tsp dried thyme
• 8 cups vegetable broth
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 tbsp red wine vinegar
• fresh parsley – chopped (for serving)

Instructions

1. Pick over the lentils to remove any debris, then rinse and drain.
2. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, until softened and lightly sweet, 8–10 minutes.
3. Add the garlic and cook until fragrant, 30–60 seconds.
4. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the vegetables, 1–2 minutes.
5. Pour in the crushed tomatoes and cook, stirring, 2–3 minutes to meld flavors.
6. Add the lentils, bay leaves, dried thyme, and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook, stirring occasionally, until the lentils are tender but still hold their shape, 25–35 minutes.
7. Season with the kosher salt and black pepper. If the soup seems too thick, add a splash of hot water; if too thin, simmer uncovered a few minutes to reduce.
8. Off the heat, stir in the red wine vinegar and remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
9. Ladle into bowls and top with fresh parsley (for serving). Serve hot.