This lentil soup is mellow yet very flavorful. Extra-virgin olive oil drizzled on just before serving complements the flavor of the soup. This soup will keep for several days, or you can freeze it. Make it a complete meal by serving the soup with some crusty bread and a green salad.

Steps

1. Heat olive oil over medium heat in a large pot until hot but not smoking. Add onion, carrot, celery, bell pepper, garlic, and ginger. Cook, covered, for about 10 minutes, stirring occasionally. Add coriander, cumin, and turmeric. Stir to combine. Cook for about 1 minute, or until fragrant. Add lentils, canned tomatoes and their juice, thyme, and stock. Bring soup to a boil, then reduce to a simmer.
2. Simmer soup for 45 minutes to an hour, or until lentils are tender. Add more stock if needed. When lentils are tender, add salt and pepper to taste, and stir in chopped parsley. Serve garnished with a dollop of yogurt or sour cream and a drizzle of olive oil, if desired.