Ingredients

• olive oil - 2 tablespoons
• onion - 1, chopped
• carrot - 1, diced
• celery - 1 stalk, diced
• garlic - 2 cloves, minced
• vegetable broth - 6 cups
• dried lentils - 1 cup
• canned diced tomatoes - 1 can (14.5 oz)
• bay leaf - 1
• ground cumin - 1 teaspoon
• salt - to taste
• pepper - to taste
• fresh parsley - for garnish

Instructions

1. 1.

   In a large pot, heat the olive oil over medium heat.

2. 2.

   Add the chopped onion, carrot, and celery, and sauté until softened, about 5 minutes.

3. 3.

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4.

   Add the vegetable broth, lentils, diced tomatoes, bay leaf, and cumin to the pot.

5. 5.

   Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.

6. 6.

   Season with salt and pepper to taste.

7. 7.

   Remove the bay leaf before serving.

8. 8.

   Ladle the soup into bowls and garnish with fresh parsley.