Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (made from bouillon to save money)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Optional: A splash of vinegar or lemon juice for serving
Instructions
- Step 1: Sauté the Aromatics
Place a large pot over medium heat and add the olive oil. Once the oil shimmers, toss in the diced onion, carrots, and celery. Sauté these vegetables for about 5 to 7 minutes until the onions become translucent and the carrots soften slightly. Add the minced garlic during the last minute of sautéing to prevent it from burning while releasing its fragrance. - Step 2: Add Bases and Spices
Stir in the dried oregano and cumin, coating the vegetables in the spices for about 30 seconds to wake up the flavors. Pour in the canned diced tomatoes (including the juice) and the rinsed lentils. Stir everything together to ensure the lentils are well distributed among the vegetables. - Step 3: Simmer the Soup
Pour the vegetable broth over the mixture. Increase the heat to high and bring the soup to a rolling boil. Once boiling, turn the heat down to low and cover the pot with a lid. Let the soup simmer gently for 20 to 25 minutes, or until the lentils are tender but not mushy. Taste the broth and add salt and pepper as needed. - Step 4: Finishing and Plating
If you prefer a thicker soup, use a wooden spoon to mash a few of the lentils against the side of the pot. Turn off the heat and stir in a splash of vinegar or lemon juice to brighten the flavors. Ladle the hot soup into deep bowls and serve immediately, perhaps with a side of toasted budget-friendly bread.
- Cook Time: 40 minutes