Ingredients:
2 tbsp olive oil
1 medium onion, diced (about 150g)
2 cloves garlic, minced
2 medium carrots, diced (about 200g)
2 stalks celery, diced (about 100g)
3 medium potatoes, peeled and cubed (about 400g)
1 cup dried brown or green lentils (200g), rinsed
6 cups vegetable broth (1.5 liters)
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Base: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until it becomes translucent. Stir in the garlic and cook for another minute, until fragrant.
Add Vegetables: Add the diced carrots and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Potatoes and Lentils: Stir in the cubed potatoes and rinsed lentils, coating them with the oil and vegetable mixture.
Season and Add Broth: Sprinkle in the thyme, oregano, and add the bay leaf. Pour in the vegetable broth, stirring well. Season with salt and pepper to taste.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 30–35 minutes, or until the lentils and potatoes are tender.
Adjust Seasoning: Remove the bay leaf. Taste the soup and adjust seasoning if needed. If you prefer a thicker consistency, use a potato masher to slightly mash some of the potatoes and lentils in the pot.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Add an extra grind of black pepper if desired.
