Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried brown or green lentils, rinsed
  • 2 medium gold potatoes, cubed into 1/2 inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots show golden-brown edges.
  2. Stir in the minced garlic and dried thyme and cook for 60 seconds until fragrant.
  3. Add the rinsed lentils, cubed potatoes, and diced tomatoes with their juices. Stir in the vegetable broth and soy sauce, and add the bay leaf.
  4. Bring the mixture to a rapid boil for 2 minutes, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the lentils are tender but not mushy.
  5. Remove the pot from the heat and discard the bay leaf. Stir in the lemon juice, salt, and black pepper.
  6. Use the back of a spoon to mash a small handful of lentils against the side of the pot to naturally thicken the broth.