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5 from 1 vote

Lentil Soup

Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes

Ingredients

  • 1 large onion, chopped (about 2 cups)
  • 1 cup carrots, diced (2-3 medium carrots)
  • 1 cup celery, diced (about 2 large stalks)
  • 3 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons thyme
  • 1 pound lentils, rinsed
  • 1 14.5 oz can tomatoes, chopped
  • 3 quarts chicken broth
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 1 piece Parmesan rind (about 2"x2") optional

Instructions

  • Heat EVOO over medium high heat and add onion, carrot and celery. Saute until onions are translucent and the carrots and celery are tender, about 6-7 minutes.
  • Add garlic and saute for an additional minute.
  • Add cumin and thyme and stir for 1-2 minutes.
  • Add lentils, chopped tomatoes, broth, salt, pepper and parmesan rind if you have one.  Bring to a boil and then simmer over low heat for 35-40 minutes until lentils have softened and flavors have blended.