# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon tomato paste
→ Lentils
07 - 1 cup dried brown or green lentils, rinsed
→ Liquids
08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf
→ Finishing Touches
16 - 2 tablespoons chopped fresh parsley
17 - Juice of ½ lemon
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, dried thyme, and ground black pepper. Stir continuously for 1 minute to release the spices' aromatic oils.
04 - Add the canned diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir well to combine.
05 - Increase heat and bring the mixture to a rolling boil, stirring occasionally.
06 - Reduce heat to low, cover the pot, and simmer for 30 minutes or until lentils are completely tender.
07 - Remove the bay leaf from the pot. Stir in the fresh lemon juice and taste the soup, adjusting salt and pepper as needed.
08 - Ladle the soup into bowls and garnish with fresh chopped parsley.
