Ingredients:

  • 3 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 5 cups Dried Brown or Green Lentils, rinsed
  • 6 cups low sodium Vegetable Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 large Bay Leaf
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until the onions are translucent and the vegetables have softened.
  2. Add the minced garlic and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning the garlic.
  3. Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, thyme, and the bay leaf. Bring the mixture up to a boil over high heat.
  4. Once boiling, immediately reduce the heat to low, cover the pot partially, and simmer for 40–50 minutes, stirring occasionally.
  5. The soup is ready when the lentils are tender. Remove and discard the bay leaf.
  6. Optional: Use an immersion blender to briefly pulse about 1/3 of the soup until smooth, then stir it back in to thicken the consistency.
  7. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and freshly cracked black pepper.
  8. Ladle into bowls and finish with a generous sprinkle of fresh parsley before serving hot.