Vegetable Lentil Soup

(recipe slightly adapted from Mad Hungry: Feeding Men and Boys)

  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, peeled and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon coarse salt
  • 1 small tomato, chopped
  • 1 tablespoon tomato paste
  • 2 cups brown or green lentils
  • 1/2 teaspoon dried thyme
  • 1 small bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups chicken broth or vegetable broth
  • 4 cups water, plus more if needed
  • 2 teaspoons red wine vinegar
  • garlic croutons, optional
Heat a large soup pot over medium high heat and add in the olive oil. Add the carrots, onion, celery & garlic with a pinch of salt and saute until the vegetables are lightly browned. Should take about 5 minutes. Add the tomato and cook for a few more minutes. Stir in the tomato paste and cook for an additional 2 minutes.
Now it’s time to add the lentils, thyme, bay leaf, pepper with 2 teaspoons of salt. Add the broth & water and bring to a boil. Make sure to skim off any foam that rises to the top of the soup. Reduce heat and simmer until the lentils become tender. This takes 15-20 minutes. Serve soup in a bowl with fresh croutons & a small glug of olive oil.