Rinse the lentils under cold water until the water runs clear, then drain and set aside.
Chop the onion, carrots, and celery into small, even dice—around 1 cm pieces—to ensure even cooking and an appealing texture.
Heat the olive oil in a large soup pot over medium heat until it shimmers and begins to gently ripple.
Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fills the kitchen with a sweet, fragrant aroma.
Stir in the diced carrots and celery, cooking for another 5 minutes until the vegetables soften slightly and their colors brighten.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until it becomes fragrant and slightly golden, but not browned.
Pour in the vegetable broth, bringing the mixture to a gentle boil over high heat. This creates a bubbling, aromatic base for the soup.
Add the rinsed lentils, bay leaf, and dried thyme to the pot, then reduce the heat to low so that the soup simmers gently.
Let the soup simmer uncovered for about 25-30 minutes, stirring occasionally, until the lentils are tender but still hold their shape, and the vegetables are soft.
Remove the bay leaf and taste the soup, then season with salt and pepper as needed, adjusting to your preference.
Ladle the hot soup into bowls, garnish with chopped fresh parsley, and drizzle with a little olive oil for extra richness.
Enjoy this rustic, hearty lentil vegetable soup while warm, savoring the comforting aroma and satisfying texture.
