Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 1/2 cups/200g)
  • 2 carrots, chopped (approx. 1 cup/125g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/5g)
  • 1 cup brown or green lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (15 ml), or to taste (optional)
  • Fresh parsley, chopped (optional)
  • A swirl of plain yogurt or sour cream (optional)
  • Crusty bread for dipping (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until lentils are tender. Check for doneness after 30 minutes.
  4. Remove the bay leaf. Season with salt and pepper to taste. Stir in lemon juice (if using). Ladle into bowls and garnish with fresh parsley and a swirl of yogurt/sour cream, if desired. Serve with crusty bread.