Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and cubed (approx. 2 cups)
  • 1 parsnip, peeled and cubed (approx. 1 cup)
  • 1 (14.5 ounce) can diced tomatoes, no salt added (411g)
  • 6 cups vegetable broth, no salt added (1.4 litres)
  • 1 cup dried lentils, rinsed (200g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper, freshly ground
  • 1 bay leaf
  • 1 cup chopped fresh parsley (25g), for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add sweet potato, parsnip, and diced tomatoes to the pot. Stir to combine.
  3. Pour in vegetable broth and add lentils, thyme, rosemary, black pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils and vegetables are tender.
  4. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.