Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 1 stalk celery diced
- 1 cup brown lentils rinsed and drained
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic. Sauté until onions are translucent, about 5 minutes.
- Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the lentils, vegetable broth, bay leaf, and ground cumin. Bring the mixture to a boil.
- Reduce heat to low. Cover and simmer until the lentils are tender, about 30 minutes.
- Season to taste with salt and pepper. Remove the bay leaf.
- Garnish with chopped fresh cilantro. Serve the soup hot.
