Hearty lentil soup
Ingredients
- 3 tablespoons olive oil
- 1 onion (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 carrots (finely chopped)
- 2 ribs celery (finely chopped)
- 5 cups stock
- 1 cups brown lentils (dry; uncooked)
- 6 sprigs fresh thyme (or 1 teaspoon dried thyme leaves)
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 teaspoon salt
- juice of 1 small lemon
Instructions
- Heat oil in a medium pot over medium heat.
- Add the onion and stir, cooking until translucent, around 7 minutes.
- Add the garlic and cook for one minute.
- Add the tomato paste; stir to coat onions and garlic, then cook for 2-3 minutes.
- Add the carrots, celery, stock, lentils, thyme, rosemary, bay leaf and salt.
- Cover, bring to a simmer, reduce heat, and cook for 35-40 minutes, or until lentils are softened to your liking.
- Remove the herbs and bay leaves, and puree. Stir in lemon juice.
- Enjoy!