Milo Thatch's Lost Language Lentil Soup
A hearty and warming lentil soup, perfect for an adventurous scholar poring over ancient texts. This recipe combines earthy lentils with vibrant vegetables and a hint of spice, creating a comforting meal that fuels any quest for knowledge. Its rich texture and deep flavors are as intriguing as a newly deciphered language.
Directions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 3
Stir in the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant.
- 4
Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), bay leaf, and dried thyme to the pot. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- 6
Remove the bay leaf. Season generously with salt and freshly ground black pepper.
- 7
For a creamier soup, you may use an immersion blender to partially blend the soup, leaving some texture.
- 8
Ladle into bowls and garnish with fresh chopped parsley before serving.