Hearty Lentil and Potato Soup

1.5 tablespoons of extra-virgin olive oil

About 150 grams of chopped medium onion

2 minced garlic cloves

200 grams of chopped carrots, two medium-sized ones

2 stalks of celery, around 100 grams sliced

About 400 grams of peeled and diced medium potatoes

1 cup of washed, dry lentils, either green or brown (200g)

6 cups (about 1.5 liters) of vegetable broth

Fresh thyme, minced

Dried oregano, 1 teaspoon

a single bay leaf

Adjust with salt & pepper as desired.

Chopped fresh parsley (for garnishing)

 How to Follow

Lay the Groundwork: Warm the olive oil in a big saucepan over medium heat. Before the onion becomes translucent, add the chopped onion and fry for another three to four minutes. Once the garlic begins to smell, stir it in and continue cooking for one more minute.