This lentil soup recipe is naturally gluten-free, dairy-free, and is packed with protein & fiber. Perfect as an appetizer, side, or main for everyone to enjoy!
Heat the oil in a large pot and add the chopped onion. Sauté for 3-4 minutes, then add the garlic, ginger, celery, and carrot. Stir and sauté for a further 3 minutes.
Add the bay leaves, cover with a lid, and cook for 5 minutes. Then add the chopped tomatoes, stir, and simmer for 20-25 minutes, until the lentils are tender but not mushy.