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Lentil Soup with Crusty Bread

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 1/2 cups dried green or brown lentils rinsed
  • 6 cups vegetable broth
  • 1 can 14 oz diced tomatoes
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1 loaf crusty bread for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 6-8 minutes until vegetables begin to soften.
  2. Add garlic and cook for 1 minute until fragrant, stirring constantly.
  3. Add lentils, vegetable broth, diced tomatoes with their juices, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer.
  4. Cook uncovered for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
  5. Remove bay leaf, stir in balsamic vinegar, and season with salt and pepper. Serve hot with crusty bread on the side.