# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 3 medium carrots, peeled and diced
04 - 3 celery stalks, diced
05 - 3 garlic cloves, minced
→ Legumes
06 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
07 - 6 cups vegetable broth
08 - 1 can (14 oz) diced tomatoes with juice (optional)
09 - 1 bay leaf
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon dried thyme
12 - Salt and black pepper, to taste
13 - 1/4 teaspoon smoked paprika (optional)
→ Finishing
14 - 2 tablespoons chopped fresh parsley or dill (optional)
15 - Lemon wedges, for serving (optional)
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add lentils, vegetable broth, diced tomatoes (if using), bay leaf, cumin, thyme, salt, black pepper, and smoked paprika. Stir to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes until lentils and vegetables are tender.
05 - Remove bay leaf. Taste and adjust salt and pepper as needed.
06 - For a creamier consistency, partially puree the soup using an immersion blender, or leave chunky as preferred.
07 - Ladle soup into bowls. Garnish with chopped parsley or dill and serve with lemon wedges.
