Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup dry brown or green lentils, rinsed and picked over
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cups low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large pot over medium high heat. Add 1 diced yellow onion, 2 diced carrots, and 2 stalks of diced celery. Sauté for 5–7 minutes until the vegetables are translucent.
  2. Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until the spices smell fragrant.
  3. Stir in 1 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color. Note: This removes the metallic taste of the paste.
  4. Pour in 6 cups low sodium vegetable broth and 1 cup rinsed brown or green lentils.
  5. Bring the mixture to a boil, then immediately reduce heat to low.
  6. Cover the pot and simmer for 20–25 minutes until the lentils are tender but still hold their shape.
  7. Remove the pot from heat. Pulse the soup 3–4 times with an immersion blender. Note: Do not over blend; you want most of the vegetables to stay chunky.
  8. Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley.
  9. Taste the Vegetable Lentil Soup and add 1/2 tsp kosher salt and 1/4 tsp black pepper as needed.