Hearty Lentil Soup with Rice and Bread

Ingredients

• 1 cup brown or green lentils
• 6 cup vegetable broth
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 3 garlic cloves
• 14½ oz diced tomatoes
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup long-grain white rice
• ½ loaf crusty bread
• 2 tbsp fresh parsley (optional)
• 2 lemon wedges (optional)

Steps

1. Rinse lentils thoroughly and set aside. Dice carrots, celery, and onion. Mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, cumin, coriander, and thyme. Cook for 1 minute until fragrant.
4. Add rinsed lentils, vegetable broth, diced tomatoes (undrained), bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
5. While the soup simmers, cook rice according to package directions. Slice the crusty bread.
6. Remove the bay leaf from the soup. Taste and adjust seasonings if needed.
7. Serve hot lentil soup over a scoop of cooked rice, with a side of crusty bread. Garnish with fresh parsley and a lemon wedge, if desired.