Lentil Soup

1. Rinse lentils thoroughly under cold water. Dice onion, carrots, and celery. Mince garlic. 2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. 3. Add minced garlic, bay leaf, and dried thyme. Cook for 1 minute until fragrant. Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. 4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Remove the bay leaf. 5. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.