Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery stalks, diced
  • 4 large Garlic cloves, minced
  • 2 Tbsp Tomato Paste
  • 1 ½ cups Brown or Green Lentils, rinsed well
  • 8 cups Low Sodium Vegetable or Chicken Stock
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • Kosher Salt, to taste
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare Ingredients: Dice the onion, carrots, and celery (the mirepoix). Mince the garlic. Thoroughly rinse the lentils in cold water until the water runs clear; drain well.
  2. Sauté the Mirepoix: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
  3. Build Deep Flavour: Clear a small space in the centre of the pot. Add the tomato paste and cook it alone for 1–2 minutes, stirring until it darkens slightly and smells lightly caramelised. This removes the metallic raw taste.
  4. Aromatics: Add the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant. Do not let the garlic brown or burn.
  5. Add Liquid and Lentils: Pour in the rinsed lentils, the stock, and the bay leaves. Stir everything to combine, scraping up any delicious brown bits from the bottom of the pot.
  6. Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil.
  7. Simmer: Immediately reduce the heat to the lowest setting needed to maintain a gentle, steady simmer. Cover the pot partially (leave a slight gap for steam).
  8. Cook Until Tender: Simmer for 40–45 minutes, or until the lentils are completely tender but still hold their shape. Stir occasionally to prevent sticking.
  9. The Texture Check (Optional Blend): Remove the pot from the heat and discard the two bay leaves. For a thicker texture, mash about 1/3 of the soup, or use an immersion blender to pulse 4–5 times.
  10. Final Seasoning: Stir in 1 teaspoon of salt and the black pepper. Taste and adjust the seasoning as necessary. Crucially, stir in the fresh lemon juice now to lift the flavor profile.
  11. Serve: Ladle the soup into bowls. Garnish generously with fresh chopped parsley and a final drizzle of quality olive oil.