- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook for 5 minutes, or until the vegetables are softened.
- Add 1 cup of dried lentils, 4 cups of chicken or vegetable broth, 1 can of diced tomatoes, 1 teaspoon of dried thyme, and 1 bay leaf.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are cooked.
- Season with salt and pepper to taste.
- Serve with a sprinkle of fresh parsley on top.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.