Cold Weather Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup white onion, (finely chopped)
• 1/4 teaspoon salt
• 2 cloves garlic, (finely minced)
• 2 cups diced carrots
• 1 cup diced celery
• 2 whole bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 6 cups vegetable stock
• 2 tablespoons dark soy sauce
• 4 cups diced peeled potatoes
• 3 cups canned lentils, (drained and rinsed)
• 1 cup frozen green peas
• fresh thyme leaves and/or fresh parsley for garnish, (optional)

Instructions

1. 1

   In a large, heavy-bottomed pot with a tight fitting lid, add the olive oil, onions, and salt. Over medium heat, saute the onions until just translucent - about 5 minutes.

2. 2

   Add the garlic and stir into the onions. Saute for 2 minutes.

3. 3

   Next, add the carrots, celery, bay leaves, rosemary, thyme, and ground black pepper. Stir together. Cook the vegetables, stirring often, for 5-7 minutes.

4. 4

   Pour in the vegetable stock, stir, and place the lid on the pot. Cook for 15 minutes.

5. 5

   Add the potatoes; stir to incorporate, cover the pot and cook for another 20 minutes.

6. 6

   Next, add the lentils and dark soy sauce. Stir. Cook, uncovered, for 5 minutes or until potatoes are fork-tender.

7. 7

   Lastly, remove the bay leaves and add the green peas. Stir into the soup and turn off the heat. Cover and let sit for 3-5 minutes.

8. 8

   Remove the lid. Stir the soup and ladle into bowls. Garnish and serve with crusty bread.