Hearty Vegetable and Lentil Soup
**Ingredients:**
– 1 cup green or brown lentils, rinsed
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 large carrots, sliced
– 2 celery stalks, diced
– 1 large potato, diced
– 1 can (14.5 oz) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. Add the sliced carrots and diced celery to the pot. Cook for a few minutes until the vegetables start to soften.
3. Stir in the diced potato and rinsed lentils.
4. Add the diced tomatoes, vegetable broth, dried thyme, dried oregano, and bay leaf to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30-40 minutes, or until the lentils and vegetables are tender.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh parsley.
