Dairy-Free Spanish Lentil Soup with Smoked Paprika

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 stalk Celery, chopped
• 3 cloves Garlic, minced
• 1 tsp Smoked Paprika
• 1 cup Dried Lentils, brown or green
• 14.5 oz Diced Tomatoes
• 6 cups Vegetable Broth
• 1 leaf Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1Place a large heavy-bottomed pot on the stove and add the 2 tbsp of Olive Oil. Turn the heat to medium, which is 350°F (175°C). Add the 1 medium Onion, chopped, the 1 medium Carrot, chopped, and the 1 stalk Celery, chopped. Cook these vegetables, stirring occasionally, for 8 to 10 minutes, or until they are soft and the onion looks see-through.
2. 2Add the 3 cloves Garlic, minced, and the 1 tsp Smoked Paprika to the pot. Stir constantly for 1 minute until the garlic is fragrant and the paprika smells toasty. Be careful not to burn the garlic.
3. 3Pour in the 1 cup Dried Lentils, brown or green, and the 14.5 oz Diced Tomatoes. Add the 6 cups Vegetable Broth and the 1 leaf Bay Leaf. Stir everything together and bring the mixture to a boil over medium-high heat, which is 400°F (200°C).
4. 4Once the soup is boiling, immediately reduce the heat to low, which is 200°F (95°C). Cover the pot tightly with a lid and let the soup simmer gently for 40 to 50 minutes. Check occasionally to make sure it's not sticking, and cook until the lentils are soft enough to mash easily with a spoon.
5. 5Carefully remove and discard the 1 leaf Bay Leaf from the pot. Stir in the 1 tbsp Lemon Juice. Taste the soup and add the 1/2 tsp Salt and 1/4 tsp Black Pepper as needed.
6. 6Serve the Dairy-Free Spanish Lentil Soup hot.

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