Curry and Thyme Lentil Soup by Colleen Guenther

This is the BEST soup. It's perfect for breakfast, lunch AND dinner. I love serving it with a large dollop of hummus and chapati or pita. 

What you Need:

• 2 medium carrots
• 1 medium yellow onion 
• 4 cloves 

  garlic

• 1 cup 

  dried French green lentils 

• 3 tablespoons 

  olive oil 

• 1-2 tablespoon 

  curry powder (I like extra)

• 2 teaspoon 

  ground cumin 

• 2 teaspoon 

  dried thyme

• 1/2 teaspoon 

  kosher salt

• 1 (15-ounce) can 

  tomato sauce

• 32 oz. 

  low-sodium vegetable broth

INSTRUCTIONS

1. Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic. 
2. Place lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables. 
3. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder (and a tad more), 1 teaspoon ground cumin (and a tad more), 2 teaspoons dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute. 
4. Add the lentils, 1 (15-ounce) can tomato sauce, and broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes. 
5. Remove from the heat. Serve immediately with some hummus and pita if you so desire!