An easy and hearty lentil soup recipe featuring yellow onion, garlic, carrots, potatoes, and vegetable broth, seasoned with bay leaves, salt, pepper, and fresh cilantro. Perfect for a comforting meal, served with lime, toasted baguette, and avocado.
1. Prep all your veggies.
2. In a pot add 3 tbsp extra virgin olive oil, then add in onion, sauté for 3 minutes over medium/low heat. Then add in minced garlic, saute for an extra 2 minutes then add in carrot, season with a good pinch of salt and pepper and saute for 4 minutes. Add in potatoes, then add the bay leaves. Mix and let saute for 2 minutes.
3. Meanwhile rinse lentils with water, then add in lentils followed by 8 cups of vegetable broth. Bring to medium/high heat. Cook for 30 minutes. The broth will begin to reduce…you can add in the additional 2 cups broth if needed! Cook for another 25-30 minutes or until lentils are cooked! Add in the chopped cilantro, mix in. Taste and add salt and pepper to your liking.
4. Remove the bay leaves before serving! Serve with a squeeze of lime juice, toasted baguette and sliced avocado.
