Slow-Simmered White Bean and Lentil Soup with Thyme and Lemon

Pick over the white beans, discarding any small stones or broken beans. Place in a large bowl and cover with cold water by at least 3 inches. Let soak overnight, or for at least 8 hours.

Drain and rinse the soaked beans well before using.

In a large stockpot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring with a wooden spoon, until the vegetables begin to soften and the onion turns translucent, about 8 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the soaked and drained white beans, the lentils, chicken broth (or water), and the thyme sprigs. Season with 1 teaspoon of the salt and the black pepper. Stir everything together.

Bring the pot to a boil over high heat, then reduce the heat to low and cover with the lid slightly ajar. Let the soup simmer gently for about 90 minutes, stirring occasionally, until both the beans and lentils are completely tender. If the liquid reduces too much, add a splash of water to keep it brothy.

Remove the thyme sprigs from the pot. Taste the soup and adjust the seasoning with the remaining half teaspoon of salt, adding more to your liking.

Squeeze the juice of the entire lemon into the soup and stir gently. This brightens the broth and ties everything together.

Ladle into deep bowls and serve with crusty bread or a dollop of yogurt alongside.