Lentil Soup with Smoked Paprika

Ingredients

• 1 cup Green lentils
• 6 cups Vegetable broth
• 1 cup Carrots
• 1 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Dried thyme
• 1 leaf Bay leaf
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Instructions

1. 1Rinse the 1 cup of green lentils under cold running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
3. 3Once the oil is shimmering, add the 1 cup of carrots (cut into 1/2-inch pieces), 1 cup of celery (cut into 1/2-inch pieces), and 1 medium onion (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You should see them become slightly translucent.
4. 4Add the 3 cloves of garlic (minced), 1 teaspoon of smoked paprika, and 0.5 teaspoon of dried thyme to the pot. Stir constantly and cook for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Pour in the 6 cups of vegetable broth, add the rinsed 1 cup of green lentils, and the 1 bay leaf. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Stir in the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 tablespoon of lemon juice.
8. 8Serve the lentil soup hot.

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