This easy lentil soup features tender lentils and plenty of veggies. It's an affordable meal that cooks on the stovetop in about an hour and can be made ahead of time for busy days.

Ingredients

• 2 tablespoons canola oil
• 3 medium carrots, chopped
• 1 large sweet onion, finely chopped
• 2 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 cups dried brown or green lentils, rinsed
• 2 cartons (32 ounces each) chicken stock
• 1 can (15 ounces) crushed tomatoes
• chopped fresh parsley, optional

Directions

1. In a Dutch oven, heat oil over medium heat. Add carrots, onion and celery; cook and stir until softened, 6-8 minutes. Add garlic, salt, thyme, cumin, paprika, pepper and bay leaf; cook for 1 minute longer.
2. Stir in lentils, chicken stock, and crushed tomatoes. Bring to a boil. Reduce heat; simmer, covered, until lentils and vegetables are tender, 30-35 minutes. Remove and discard bay leaf.
3. Partially puree soup to desired consistency using an immersion blender. If desired, sprinkle with parsley.