Hearty Lentil and Carrot Soup

• Brown Lentils

  0.5 cup
• Carrots

  2 medium
• Vegetable Broth

  4 cups
• Onion

  1 medium
• Garlic

  2 cloves
• Olive Oil

  1 tablespoon
• Cumin

  1 teaspoon
• Dried Thyme

  0.5 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley

  2 tablespoons

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Tutti i Passaggi

1. 1

   Rinse the lentils thoroughly under cold water. Chop the onion and mince the garlic. Peel and dice the carrots into small, uniform pieces.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic, cumin, and dried thyme to the pot. Cook for another minute until fragrant.

4. 4

   Stir in the diced carrots and rinsed lentils. Pour in the vegetable broth. Add salt and black pepper.

5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and carrots are tender.

6. 6

   Taste and adjust seasoning as needed. If desired, you can mash some of the carrots and lentils against the side of the pot with a spoon to thicken the soup slightly.

7. 7

   Ladle into bowls and garnish with fresh chopped parsley before serving.