Directions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, saute until softened, about 5 minutes.
3. Add garlic and cook 1 more minute until fragrant.
4. Stir in lentils, broth, thyme, and bay leaf.
5. Bring to a boil, then reduce heat and simmer, uncovered, for 35-45 minutes or until lentils are tender.
6. Remove bay leaf and season soup with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.