Easy One-Pot 30-Minute Hearty Lentil Soup

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

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

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

4.Stir in the rinsed lentils, vegetable broth, canned diced tomatoes (with their juice), thyme, oregano, pepper, salt, and the bay leaf.

5.Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 20 to 25 minutes, or until the lentils are tender.

6.Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed.

7.Stir in the fresh lemon juice, if using, just before serving for a bright finish.