Hearty Pantry Lentil Soup

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

2.Add the chopped onion, carrots, and celery. Sauté for 6-8 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, diced tomatoes (with their juice), vegetable broth, dried thyme, dried rosemary, and bay leaf.

5.Bring the mixture to a boil, then immediately reduce the heat to low, cover partially, and simmer for 30-40 minutes, or until the lentils are tender.

6.Remove and discard the bay leaf. Stir in the salt and black pepper. Taste and adjust seasoning as needed.

7.If desired, stir in the red wine vinegar just before serving to brighten the flavors.

8.Ladle the hearty lentil soup into bowls. Garnish generously with fresh chopped parsley.