Hearty Lentil Soup with Whole Wheat Bread.

This comforting and nutritious lentil soup is a staple for good reason. Packed with wholesome ingredients, it’s a satisfying meal on its own, especially when paired with crusty whole wheat bread.

Ingredients

• 1 cup (approximately 200g) brown or green lentils, rinsed
• 2 medium onions, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cans (approx. 400g each) diced tomatoes, undrained
• 1.5 – 2 liters (6-8 cups) vegetable broth
• 2 tablespoons olive oil
• 4-6 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 whole wheat baguette, for serving

Preparation

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Combine Ingredients: Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, bay leaf, dried oregano, and dried thyme.
3. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Remove the bay leaf before serving.
4. Serve: Ladle the hearty lentil soup into bowls and serve warm with slices of fresh whole wheat baguette.