Vegan Lentil Soup (Linsensuppe)

Ingredients

• 1 cup Brown Lentils
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 14.5 oz can Diced Tomatoes
• 1 Bay Leaf
• 1 tsp Thyme
• 1/2 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice

Instructions

1. 1Measure 1 cup of brown lentils into a fine-mesh sieve and rinse them under cool running water until the water runs clear. Set aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat. Add 2 tablespoons of olive oil to the pot. Once the oil is shimmering, which should take about 1 minute, add the 1 medium onion (chopped), 2 medium carrots (peeled and chopped into 1/2-inch pieces), and 2 stalks celery (chopped 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 3 cloves of garlic (minced) to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
4. 4Add the rinsed 1 cup of brown lentils, 6 cups of vegetable broth, 1 14.5 oz can of diced tomatoes (undrained), 1 bay leaf, 1 teaspoon of thyme, 1/2 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
5. 5Increase the heat to medium-high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30 to 40 minutes. Stir occasionally. The soup is ready when the lentils are tender and have softened. You can test this by taking a few lentils out with a spoon and tasting them.
6. 6Carefully remove and discard the 1 bay leaf from the pot. It has imparted its flavor and is no longer needed.
7. 7Stir in 1 tablespoon of lemon juice just before serving. This brightens the flavors of the soup.

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