Vegetable soup with lentils
Description
The soup contains plenty of vegetables, making it a great opportunity to experiment with flavors: add cumin, sweet potato slices, grated Parmesan cheese, or chunks of avocado—each time you'll get something new. This soup pairs well with crispy garlic croutons and a green salad.
Instructions
- 1
Step 1
1. Finely chop the onion. Cut the carrot, tomato, and celery into pieces. Mince the garlic. Heat a large pot over medium heat and add olive oil. Add carrot, onion, celery, garlic, and a pinch of salt. Sauté until the vegetables are browned, about 5 minutes.
- 2
Step 2
2. Add tomatoes and cook for a few more minutes. Add tomato paste and cook for another 2 minutes.
- 3
Step 3
3. Then add lentils, dried thyme, bay leaf, freshly ground black pepper, and 2 teaspoons of salt. Add chicken or vegetable broth and water, bring to a boil.
- 4
Step 4
4. Skim off the foam that forms on the surface of the soup. Reduce the heat and cook until the lentils become tender. This usually takes 15–20 minutes.
- 5
Step 5
5. When the soup is almost ready, add red wine vinegar.
- 6
Step 6
6. Pour the soup into bowls, drizzle with olive oil, and add garlic croutons if desired.