Lentil Soup

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Add the diced onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic and ground cumin. Cook for an additional 1 minute until the garlic is fragrant, but be careful not to burn it.
4. Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir everything together.
5. Increase the heat to high and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
7. Remove the bay leaf from the soup. Stir in lemon juice, and season with salt and pepper to taste.
8. If you prefer a smoother soup, you can use an immersion blender to blend some parts of the soup directly in the pot for a thicker consistency.
9. Serve the soup hot. A crusty piece of bread makes a great accompaniment.