By pureeing the veggies into the broth ahead of time, you can create a super flavorful base and avoid any kid-pickiness over tiny bits of onion in the soup! I like pureeing the veggies first to avoid having to use a blender on super hot liquid, which is often messy and not very safe to do around kids. See the Notes at the bottom of the recipe for variations.
- 2 cups onion, diced
- 2 cups carrot, diced
- 1 cup crushed tomatoes
- 2–3 cloves garlic
- 1 quart vegetable or chicken stock, reduced sodium
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 bay leaf (optional)
- 1 1/2 cups lentils
- Parmesan, optional
- Add the onions, carrot, tomatoes, garlic, broth, thyme, and salt to a blender. Puree smooth.
- Heat olive oil in a medium pot over medium heat. Stir in the pureed mixture, cover, and bring to a boil.
- Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, with the lid half on to allow some, but not all steam to escape, for about 25 minutes or until the lentils are soft.
- Serve topped with Parmesan cheese, if desired.
Store leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost setting on your microwave, then warm through at regular heat once thawed. Stir in a little water when reheating if the soup has become very thick.
To make this without a blender: Simply skip the first step and stir in the onions, carrots, garlic, thyme, and salt to the olive oil. Cook for about 5 minutes, then add the tomatoes, broth and lentils. And continue on with the recipe.
If you prefer, you can sautee the veggies in olive oil first, then puree them with an immersion blender or in a regular blender. Return them to the pot (if using a regular blender), then add the lentils. That is more of a more of a classic way of making soup and works fine in this recipe too.