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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Stir to combine.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.

Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired, before serving.


Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Stir to combine.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.

Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired, before serving.
