Easy Traditional Lentil Soup
I can make this with my eyes closed. You can, too!
Ingredients
- olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3 carrots, chopped
- 2 ribs celery, chopped
- 1 zucchini, chopped
- 3-4 small, new potatoes
- 4 oz bay tomatoes, sliced in half
- 8 oz brown lentils
- 2 bay leaves
- 1 tsp dried thyme
- salt and pepper, to taste
- 1 tbspn chicken boullion
- 6-8 cups water
- 1 lemon, cut in quarters, for squeezing over each serving bowl
Instructions
- Heat olive oil over medium heat in a deep bottomed pan.
- Add the chopped garlic and chopped onion to the oil. Stir often.
- When the onion is translucent, add in all other vegetables and lentils and stir so they are all coated with oil, onions, and garlic.
- Pour in enough water to top the vegetables by a quarter inch. Stir in chicken boullion. * You can also use chicken broth instead of water and boullion.
- Drop in the bay leaves and stir in teh dried thyme, salt, and pepper.
- Bring to a boil. Cover, turn heat to low, and simmer for 30-40 minutes until the lentils are soft.
- Serve with a drizzle of olive oil over each bowl and a squeeze of lemon.