Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dry green lentils, rinsed and picked over
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 leaf bay leaf
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6-8 minutes until the onions are translucent and the carrots have softened. Note: Don't rush this; you want the vegetables to release their sugars.
  2. Stir in the minced garlic, cumin, and smoked paprika. Cook for 60 seconds until the aroma becomes fragrant and toasted. Note: Garlic burns quickly, so keep it moving.
  3. Stir in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Add the bay leaf.
  4. Increase heat to bring the liquid to a gentle boil, then immediately reduce to low. Cover with a lid and simmer for 30-35 minutes until lentils are tender but not mushy.
  5. Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon juice. Note: Adding acid now preserves the brightness.
  6. Taste and add salt and pepper as needed.
  7. Optionally, use a potato masher or immersion blender to lightly pulse a small portion of the soup until the broth looks slightly thickened and velvety.