Quick One-Pot Rustic Lentil and Root Vegetable Soup

1.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2.Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

3.Stir in the minced garlic and cook for 1 minute more until fragrant.

4.Add the rinsed lentils, vegetable broth, water, diced sweet potato, dried thyme, dried rosemary, and bay leaf to the pot.

5.Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot partially, and let it simmer.

6.Cook for 30-35 minutes, or until the lentils are tender and the sweet potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.

7.Remove and discard the bay leaf. Season the soup with salt and black pepper to taste.

8.Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve hot.