Best Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 large carrot, chopped
• 1 stalk celery, chopped, just over 1/2 cup
• 2 cups dried green or brown lentils
• 3 large tomatoes, diced
• 2 medium-sized potatoes diced into 1-inch pieces, Yukon gold if possible
• 2 quarts or 8 cups low sodium chicken stock, divided
• 2 teaspoons vegetable stock powder
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh chopped thyme, optional
• 1/4 cup fresh parsley, plus extra to garnish
• Salt and pepper, to taste

Directions

1. Set a large pot or saucepan over low-medium heat and warm the oil. Add the onion and cook until it turns clear. Stir in the garlic and let it go for 1 minute, just until it smells good. Add the carrot and celery, and cook until they soften, about 8 minutes. If you are using any meats, add them now and brown them before continuing.
2. Stir the lentils into everything in the pot so they get coated in all that flavor. Let them cook for a couple of minutes, stirring here and there, and add 1 tablespoon of extra oil if the pot needs it.
3. Add the tomatoes and cook until they soften. Stir in the potatoes and cook them for a further 4-5 minutes.
4. Add all the remaining ingredients except the salt and pepper. Turn up the heat and bring the soup to a simmer, stirring occasionally so nothing grabs onto the bottom of the pot.
5. Once the soup has simmered for 2-3 minutes, lower the heat to low, cover the pot, and let it simmer for 40-50 minutes. Give it a stir now and then, until the lentils and potatoes are soft.
6. For a thicker soup, take a potato masher and press down through the pot 3 or 4 times, stopping when the texture looks right to you. You can also use a stick blender with 2-3 quick pulses.
7. Season with salt and pepper to your taste. Add a little extra parsley if you wish, and serve with garlic bread.