▢2 tbsp olive oil ▢1 yellow onion diced ▢4 stalks celery cut into 1/2-inch chucks ▢4 carrots peeled and cut into 1/2-inch chunks ▢4 cloves minced garlic minced ▢1 tsp salt ▢1/2 tsp ground black pepper ▢3/4 tsp cumin ▢1/8 tsp red pepper flakes ▢2 tbsp tomato paste ▢1 tbsp red wine vinegar ▢1 1/4 cups brown, green, French green lentils ▢1 bay leaf ▢6 cups chicken broth or vegetable broth ▢2 tbsp parsley freshly chopped
Olive oil is added to a large stockpot or Dutch oven preheated to medium heat. When the oil is heated, saute the carrots, celery, and onion for approximately 8 minutes. Add the garlic and cook for approximately 2 minutes, or until aromatic.
Red pepper flakes, pepper, and cumin should be sprinkled in. Lentils, tomato puree, and vinegar are added. Cook, with frequent stirring, for five minutes.
After adding the bay leaf, pour in the broth. The melange should be brought to a boil. Simmer the lentils for 25 to 30 minutes, covered, or until tender.
Serve warm with minced parsley, if desired.
Light, substantial, and nutritious lentil soup prepared at home. You may also incorporate your preferred protein into this delectable dish, which is laden with carrots, celery, lentils, and seasonings.