Sauté the Aromatics: In a large pot, heat the oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and golden brown (about 3-5 minutes).
3 cloves garlic, 1 small onion, 3 tablespoons oil
Add the Chicken (optional): If you’re using chicken, add it to the pot now and cook until browned and cooked through.
Desired amount of chicken
Add the Veggies: Stir in the chopped carrots and celery. Cook for about 10 minutes, covered, until they begin to soften.
3 carrots, 3 celery stalks
Season the Soup: Add ginger, salt, pepper, cumin, and the chopped tomatoes. Stir everything together, letting the flavors combine for a minute or two.
1/4 teaspoon ginger, Salt and pepper to taste, A dash of cumin, A handful of fresh or canned tomatoes
Finally, add the rinsed lentils to the pot, along with enough water or broth to cover everything (about 6 cups). Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 30-40 minutes, or until the lentils are tender and the vegetables are fully cooked.
2 cups lentils
Once everything is nice and tender, your soup is ready! Serve it hot, and enjoy a warming, nutrient-dense meal.