Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 large (130g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1.5 cups (300g) dried brown or green lentils, rinsed and picked over
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 0.5 tsp (3g) ground cumin
  • salt to taste
  • black pepper to taste
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are translucent and the onions show a hint of golden brown. Note: This builds the flavor base.
  2. Stir in the garlic, cumin, and thyme. Cook for 30 seconds until the fragrance is released. Don't let the garlic brown too much or it'll taste bitter.
  3. Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Add the bay leaf.
  4. Increase heat to bring the liquid to a gentle boil. Once it bubbles, immediately reduce heat to low. Cover with the lid and simmer for 30-35 minutes until lentils are tender but still holding their shape.
  5. Remove the bay leaf. Turn off the heat and stir in the fresh lemon juice and chopped parsley.
  6. Taste the soup. Adjust the salt and black pepper to your liking.
  7. Let the Dutch Oven Lentil Soup sit for 5 minutes before serving. This lets the flavors settle.