1 hour total time

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2 tablespoons olive oil

1 medium yellow onion, finely diced

2 carrots, peeled and diced

2 celery stalks, finely diced

3 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 cup brown or green lentils, rinsed

6 cups vegetable broth (or chicken broth)

1 teaspoon dried thyme

½ teaspoon black pepper

Salt to taste (added later)

Fresh parsley, chopped, for garnish

Grated Parmesan cheese, for garnish

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1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the minced garlic and cook for another minute until fragrant. Do not let the garlic brown.

4. Stir in the undrained diced tomatoes, rinsed lentils, vegetable broth, dried thyme, and black pepper. Bring the soup to a gentle simmer.

5. Crucially, do not add any salt at this stage. Adding salt too early can toughen the lentil skins and cause the insides to break down, leading to mushiness. Instead, let the lentils cook in the unsalted broth.

6. Reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.

7. Once the lentils are tender, taste the soup and now add salt gradually, to your preference. This late addition allows the lentils to cook evenly and maintain their desired texture.

8. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley and a sprinkle of grated Parmesan cheese before serving.