Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 ½ tsp Smoked Paprika (Sweet)
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1 cup Red Lentils, rinsed well
  • 6 cups Vegetable Broth (or stock)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • Salt, to taste
  • Black Pepper, freshly ground, to taste
  • 2 Tbsp Lemon Juice, freshly squeezed
  • ¼ cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat oil in a large heavy-bottomed pot or Dutch Oven over medium heat. Add onion, carrots, and celery. Cook gently for 8–10 minutes until the onions are translucent (sweating).
  2. Add minced garlic, smoked paprika, and thyme to the pot. Stir constantly for 1 minute until fragrant. Do not burn the garlic.
  3. Pour in the rinsed red lentils, canned tomatoes (with their juice), and vegetable broth. Add the bay leaf. Stir well to combine everything.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially and simmer for 30–35 minutes, stirring occasionally to prevent sticking.
  5. The soup is ready when the red lentils have completely broken down, creating a thick, creamy texture.
  6. Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup generously and adjust seasoning with salt and pepper until the flavour is enhanced.
  7. Ladle into bowls immediately. Garnish liberally with fresh parsley before serving with crusty bread.