This soup is a great way to use up leftover lentils. It's also very affordable and easy to make.
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup lentils, rinsed and picked over
6 cups vegetable broth
1/2 cup chopped fresh parsley
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, celery, thyme, oregano, salt, and pepper and cook until softened, about 5 minutes.
Add the lentils and vegetable broth and bring to a boil.
Reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
Stir in the parsley and serve.