Ingredients

• ●2 tablespoons Olive Oil
• ●1 medium Onion, chopped
• ●2 medium Carrot, chopped
• ●2 stalks Celery, chopped
• ●2 cloves Garlic, minced
• ●1 cup Brown or Green Lentils, rinsed
• ●1 (14.5 ounce) can Diced Tomatoes
• ●6 cups Vegetable Broth
• ●1 teaspoon Dried Thyme
• ●1 Bay Leaf
• ●1 teaspoon Salt
• ●1/2 teaspoon Black Pepper
• ●1 tablespoon Lemon Juice

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
3. 3Add garlic and cook for 1 minute more, until fragrant.
4. 4Stir in lentils, diced tomatoes, vegetable broth, thyme, and bay leaf. Season with salt and pepper.
5. 5Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. 6Remove bay leaf. Stir in lemon juice.
7. 7Serve hot with a drizzle of olive oil or a dollop of yogurt, if desired.