Lentil Soup

▢ 3 tablespoons olive oil ▢ 1 onion (diced) ▢ 4 cloves garlic (minced) ▢ 2 tablespoons tomato paste ▢ 2 carrots (finely chopped) ▢ 2 ribs celery (finely chopped) ▢ 5 cups stock ▢ 1 cups brown lentils (dry; uncooked) ▢ 6 sprigs fresh thyme (or 1 teaspoon dried thyme leaves) ▢ 2 sprigs fresh rosemary ▢ 1 bay leaf ▢ 1 teaspoon salt ▢ juice of 1 small lemon

1. Heat oil in a medium pot over medium heat.
2. Add the onion and stir, cooking until translucent, around 7 minutes.
3. Add the garlic and cook for one minute.
4. Add the tomato paste; stir to coat onions and garlic, then cook for 2-3 minutes.
5. Add the carrots, celery, stock, lentils, thyme, rosemary, bay leaf, and salt.
6. Cover, bring to a simmer, reduce heat, and cook for 35-40 minutes, or until lentils are softened to your liking.
7. Remove the herbs and bay leaves, and puree. Stir in lemon juice. and enjoy!