Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed and picked over
  • 1/2 cup red lentils, rinsed
  • 8 cups vegetable broth, low sodium
  • 1 can (14.5oz) diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or heavy-bottomed stockpot. Add onion, carrots, and celery.
  2. Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, cumin, and thyme. Cook for 60 seconds until the spices smell nutty and fragrant.
  4. Pour in the rinsed brown and red lentils, diced tomatoes with juices, and vegetable broth.
  5. Add the bay leaf. Increase heat to bring the liquid to a gentle boil.
  6. Reduce heat to low, cover with a lid, and simmer for 30-35 minutes until brown lentils are tender and red lentils have dissolved.
  7. Remove the bay leaf.
  8. Stir in the lemon juice, salt, and black pepper.
  9. Fold in the fresh parsley just before serving.