1 pound lentils
2 1/2 tsp sea salt
4 large carrots
4 medium stalks celery
3 – 4 small yellow potatoes
1 bay leaf
1 tsp chopped fresh thyme or 1/2 tsp dried
1 large yellow onion
1 tbsp chopped garlic
1 1/2 Tbsp cumin seeds
1 Tbsp fresh lemon juice
freshly ground black pepper
2 cups vegetable broth
2/3 cup chopped cilantro
1 cup chopped fresh flat-leaf parsley
Rinse the lentils and put them in a large soup pot with 10 cups water and 2 1/2 tsp salt. Finely dice the carrots, celery, and potatoes and add them to the pot, along with the bay leaf and thyme. Bring the water to a boil lower the heat, and simmer the soup, loosely covered, for about 1 hour.
Meanwhile, chop the onion medium fine and saute it in 2 Tbsp olive oil, stirring often over a medium flame until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to color, about 10 minutes. Add the onion and garlic to the soup as it simmers.
Add the vegetable broth and the fresh herbs, bring the soup back to a simmer, and taste. Correct the seasoning with additional salt and a touch more lemon juice if it’s needed, and stir in another 2 Tbsp olive oil.
When serving, add a thin drizzle of olive oil on top of each steaming bowl, or put a rounded teaspoon of mild salsa on top.
