Vegan Lentil Soup
A super simple lentil soup with a bright, balanced flavor.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, finely diced (about 1 cup)
1 large carrot, peeled and finely diced (about 1 cup)
2 stalks celery, finely diced (about 1 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 pound dried brown lentils, picked over
1 bay leaf
2 quarts water or vegetable broth
Sea salt
1 tablespoon sherry vinegar or lemon juice (from 1 lemon)
1/2 cup chopped parsley
Freshly ground black peppe.
DIRECTIONS
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add onions, carrots, and celery, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add lentils and stir to combine. Add bay leaf, water (or broth) and a large pinch sea salt. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook unti...
