Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (approx. 1 cup / 150g)
  • 2 carrots, diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon red pepper flakes (1.25 ml) (optional)
  • 1 cup green or brown lentils, rinsed (approx. 200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, oregano, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and bay leaf.
  3. Bring the soup 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. Season the soup with salt and pepper to taste. Adjust seasoning as needed.
  5. Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon juice (if desired). Serve hot.