Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dried brown or green lentils, rinsed and picked over
  • 6 cups vegetable broth (low sodium)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, carrots, and celery; sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, cumin, and oregano, cooking for approximately 1 minute until the spices are fragrant.
  3. Pour in the rinsed lentils and vegetable broth. Add the bay leaf, salt, and pepper.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid and simmer for 30–40 minutes until the lentils are tender but not mushy and the broth has thickened.
  5. Remove the pot from heat and discard the bay leaf.
  6. Stir in the fresh lemon juice and chopped parsley. Taste and adjust salt if necessary.