Lemony Lentil Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 carrot, sliced
• 4 cups vegetable broth
• 1 cup dry brown lentils
• 1/4 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 teaspoons lemon juice (optional)

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and carrot and cook until softened, about 5 minutes.
2. Add the vegetable broth, lentils, thyme, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer until the lentils are tender, about 45 minutes.
3. Remove the bay leaves and stir in the lemon juice, if using. Taste and adjust the seasonings to your liking.
4. Serve hot and enjoy!

Notes:

• You can use any type of vegetable oil you like.
• For a richer flavor, you can use chicken broth instead of vegetable broth.
• If you don't have dried thyme, you can use 1/2 teaspoon of fresh thyme instead.
• If you don't have bay leaves, you can omit them.
• The lemon juice is optional, but it adds a bright and refreshing flavor to the soup.
• You can also add other vegetables to the soup, such as celery, potatoes, or spinach.

Tips:

• To make the soup ahead of time, cook it according to the instructions, then let it cool completely. Transfer the soup to an airtight container and refrigerate for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
• To freeze the soup, cook it according to the instructions, then let it cool completely. Transfer the soup to a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator and then reheat it over medium heat until warmed through.