Chunky Vegetable and Lentil Soup with Herb Broth

This hearty soup is packed with chunky vegetables and lentils, and simmered in a flavorful herb broth. It's the perfect comfort food for a cold night.

This recipe has been passed down in my family for generations. My great-grandmother used to make it for us on cold winter nights. She would always say that the soup was like a warm hug. I've made a few changes to the recipe over the years, but the basic ingredients and flavors are the same. I hope you enjoy it as much as my family does.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• Olive oil
• Onion, chopped
• Celery, chopped
• Carrots, chopped
• Garlic, minced
• Ground cumin
• Vegetable broth
• Dried lentils, rinsed and picked over

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
3. Stir in the cumin and cook for 1 minute more.
4. Add the vegetable broth and lentils and bring to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 30 minutes.
6. Season with salt and pepper to taste.

Why It Works

• The combination of chunky vegetables and lentils makes this soup hearty and filling.
• The herb broth adds a depth of flavor to the soup.
• The soup is simmered slowly, which allows the flavors to develop fully.