Lentil Soup

Instructions

1. Step 1

   Heat the olive oil in the stockpot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 30.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: Stockpot, wooden spoon

2. Step 2

   Add the garlic, cumin, and thyme. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 12.0 gr Garlic, 2.0 gr Ground Cumin

   Cookware: Stockpot, wooden spoon

3. Step 3

   Stir in the lentils, tomatoes, vegetable broth, and bay leaves.

   Ingredients used: 2.0 piece Bay Leaf, 300.0 gr Lentil, 400.0 gr Tomato, 1500.0 ml Vegetable Broth

   Cookware: Stockpot, wooden spoon

4. Step 4

   Bring the soup to a boil over high heat. Reduce to low heat, partially cover, and simmer until the lentils are tender.

   Timer: 30 min (fixed)

   Cookware: Stockpot, wooden spoon

5. Step 5

   Remove and discard the bay leaves. Stir in the salt, black pepper, and lemon juice.

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 8.0 gr Salt

   Cookware: Stockpot, wooden spoon

6. Step 6

   Stir in the parsley, then ladle the soup into bowls and serve.

   Ingredients used: 15.0 gr Parsley

   Cookware: ladle, Stockpot, wooden spoon