Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup brown or green lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 bay leaf
  • 2 tablespoons lemon juice
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, oregano, smoked paprika, cumin, and red pepper flakes (if using) and cook for 1 minute more, until fragrant. Season with salt and pepper.
  2. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and bay leaf.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
  4. Remove the bay leaf. Stir in lemon juice. Taste and adjust seasoning as needed.
  5. Ladle soup into bowls and garnish with fresh parsley. Serve hot.