Cooking time: 45 minutes
1 cup dry green lentils
4 cups vegetable broth
1 tbsp olive oil
1 medium diced onion
3 chopped garlic cloves
1 cup diced carrots
1 cup diced celery
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp ground black pepper
1 (14.5-ounce) can diced tomatoes
2 tbsp tomato paste
1/2 cup chopped fresh parsley
In a large saucepan, combine lentils and broth. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and continue frying for 1 minute.
Add carrots, celery, oregano, thyme, and black pepper to the skillet and cook, stirring occasionally, until the vegetables are tender, about 8 minutes longer.
Add diced tomatoes and tomato paste to the pot with the lentils and broth. Stir and bring to a simmer over medium heat.
Carefully scoop the vegetables from the pan into the saucepan. Reduce the heat to low and simmer until the lentils are tender and the soup has thickened, about 15 minutes.
Stir in the fresh parsley, then taste and season if necessary.
Serve the hot soup and enjoy!