This is a favorite comfort food soup! It’s a classic lentil soup: It’s warm, hearty and filling… and it’s even better the second day.
Heat the oil in a large soup pot and sauté the onions and carrot for 3 to 5 minutes, until they are softened. Add dried herbs and sauté 1 minute.
Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes.
When it’s done, place in bowls and serve.
Optional: when serving, put 2 tablespoons of goat each in each bowl before adding the soup for a creamier version.