Ingredients
Scale
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- 1 cup green or brown lentils, rinsed
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- 1 medium onion, chopped
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- 2 carrots, diced
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- 2 celery stalks, diced
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- 3 cloves garlic, minced
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- 6 cups vegetable or chicken broth
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- 1 teaspoon dried thyme
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- 1 bay leaf
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- Salt and pepper to taste
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- 1 cup grated Parmesan cheese, plus more for serving
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- 2 tablespoons olive oil
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- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- Add Garlic and Lentils: Stir in the minced garlic and lentils, and cook for an additional minute until fragrant.
- Simmer: Pour in the broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Finish with Cheese: Remove the bay leaf, and stir in the grated Parmesan cheese. Allow it to melt into the soup and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and top with extra Parmesan and fresh parsley if desired. Enjoy with a slice of crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes