Simple Lentil Soup

2 tablespoons olive oil
1 lb. lentils, rinsed and picked over
1 onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 – 14.5 oz. can petite diced tomatoes; not drained
3 – 32 oz. boxes vegetable broth
Freshly ground black pepper


Place the olive oil into a large soup pot and set over medium heat. Once hot, add the onion, carrot, celery and garlic and cook until the onions are translucent, 7 minutes. Add the lentils, tomatoes with their juices, broth, oregano, cumin, coriander, thyme and rosemary and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook at a simmer until the lentils are tender, approximately one hour.  Season with freshly ground black pepper.