With a quick method and a variety of vegetables packed into the soup, this vegetarian Lentil Soup is a perfect weeknight family dinner—especially when you're craving comfort food.
Prep the vegetables. (Alternatively, you can roughly chop them and grind them in a food processor.)
Heat olive oil in a medium pot over medium heat. And the onion, carrots, and garlic. Stir to coat with oil, and cook for about 6 minutes or until just starting to soften.
Add the tomatoes, broth, thyme, salt, and bay leaf. Stir, then cover, and bring to a boil.
Remove cover, reduce heat to a simmer, and stir in the lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
(If the time has elapsed and the lentils are not yet fully softened, continue cooking and add a cup of water if needed.)
Serve topped with additional toppings, if desired.
Notes
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.
Puree the soup for babies or if you prefer a smoother soup consistency.
Top with Parmesan cheese, shredded cheese, additional salt and pepper, and/or hot sauce for parents as desired.