Directions
Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 7 to 8 minutes, until softened. Add the garlic and cumin and stir 1 minute.
Add the tomatoes, lentils, broth and bay leaf. Bring to a boil, then lower the heat and simmer partly covered for 30 to 35 minutes, until the lentils are tender.
Remove the bay leaf. For a thicker soup, mash a few ladlefuls against the side of the pot.
Stir in the lemon juice and salt. Taste and adjust.
Tip
Lentils keep absorbing broth. Thin leftovers with water or broth when reheating.
Storing
Refrigerate up to 5 days or freeze up to 3 months.
Swaps
Red lentils cook faster (about 20 minutes) and turn creamy. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.