Ingredients

• Brown or Green Lentils: 1 cup, rinsed
• Carrots: 2, diced
• Celery: 2 stalks, diced
• Onion: 1, chopped
• Vegetable Broth: 6 cups
• Diced Tomatoes: 1 (14.5 oz) can
• Thyme: 1 tsp, dried
• Bay Leaf: 1

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add lentils, vegetable broth, diced tomatoes, thyme, and bay leaf. Stir to combine.
3. Bring the soup to a boil, then reduce heat and let it simmer for 40-50 minutes, or until lentils are tender.
4. Remove the bay leaf before serving. Season with salt and pepper to taste.