Lentil-Vegetable Soup | RICARDO

Ingredients

• 2 carrots, sliced
• 1 stalk celery, diced
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon (2.5 ml) ground cumin
• 2 tablespoons (30 ml) olive oil
• 6 cups (1.5 litres) chicken broth
• 1 can 14 oz (398 ml) diced tomatoes
• 1 cup (250 ml) red lentils
• 2 bay leaves
• 1 sprig fresh thyme
• 1/2 cup (125 ml) chopped flat-leaf parsley
• Red wine vinegar to taste
• Olive oil to taste
• Salt
• pepper