▢2 tbsp olive oil ▢1 yellow onion diced ▢4 stalks celery cut into 1/2-inch chucks ▢4 carrots peeled and cut into 1/2-inch chunks ▢4 cloves minced garlic minced ▢1 tsp salt ▢1/2 tsp ground black pepper ▢3/4 tsp cumin ▢1/8 tsp red pepper flakes ▢2 tbsp tomato paste ▢1 tbsp red wine vinegar ▢1 1/4 cups brown, green, French green lentils ▢1 bay leaf ▢6 cups chicken broth or vegetable broth ▢2 tbsp parsley freshly chopped
STEP-1
In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
STEP-2
Sprinkle in salt, pepper, cumin, and red pepper flakes.
STEP-3
Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
STEP-4
Add bay leaf and pour in broth. Bring mixture to a boil.
STEP-5
Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
STEP-6
Stir in chopped parsley (optional) and serve warm.