Dairy-Free Lentil Soup with Smoked Paprika

Ingredients

• 1.5 cups Green Lentils
• 6 cups Vegetable Broth
• 1 can Diced Tomatoes
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Olive Oil
• 2 tsp Smoked Paprika
• 1 tsp Dried Thyme
• 1 leaf Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1Measure 1.5 cups of green lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion (chopped), 2 medium carrots (cut into 1/2-inch pieces), and 2 stalks celery (cut into 1/2-inch pieces). Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become slightly translucent.
3. 3Add the 4 cloves of garlic (minced) to the pot and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown.
4. 4Stir in the 2 teaspoons of smoked paprika and the 1 teaspoon of dried thyme. Cook for 30 seconds more, stirring constantly, until the spices are fragrant.
5. 5Add the rinsed 1.5 cups of green lentils, 6 cups of vegetable broth, 1 can of diced tomatoes (undrained), 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes, or until the lentils are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Carefully remove and discard the 1 bay leaf from the pot.
8. 8Stir in the 1 tablespoon of lemon juice. Taste and add more salt or pepper if desired.
9. 9Serve the dairy-free lentil soup hot.

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