• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 1 cup dry green lentils, rinsed and drained
• 1 can diced tomatoes, drained
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (optional)

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook for 2-3 minutes until softened.
3. Add the carrots and celery and cook for another 3-4 minutes until the vegetables are slightly tender.
4. Add the lentils, diced tomatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45-50 minutes, or until the lentils are soft and tender.
6. Remove the bay leaves and discard them.
7. Serve the soup hot, garnished with fresh parsley or cilantro if desired.

• You can add other vegetables to this soup, such as potatoes, sweet potatoes, or kale.
• For added protein, you can add a can of chickpeas or white beans to the soup.
• This soup can be stored in the refrigerator for up to 3-4 days or frozen for later use.

This Vegan Lentil Soup recipe is one of my favorites, especially during the colder months. It's packed with healthy ingredients and nutrients, and it's also easy to make. The combination of lentils, vegetables, and spices creates a flavorful and satisfying soup that's perfect for a hearty lunch or dinner. Plus, it's vegan and gluten-free, making it a great option for anyone with dietary restrictions. Give this recipe a try, and I'm sure you'll love it!