Easy Lentil Soup

Ingrédients

• 2 tablespoon olive oil
• 1 large onion (chopped)
• 1 large carrot (chopped)
• 2 stalks celery (chopped)
• 4 cloves garlic (minced)
• 2 tablespoon tomato paste
• 2 teaspoon smoked paprika
• 1/2 teaspoon cumin (ground)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 14 ounce tomato sauce
• 1 pound dried lentils (any color, but use small lentils)
• 8 cups water
• 1 bay leaf
• 2 tablespoon lemon juice (freshly squeezed)

Préparation

1. 1

   Heat the olive oil in a large Dutch oven over medium-hight heat. Add the onion, carrots and celery and saute for about 5 minutes or until the onion and veggies soften. Stir in the garlic and cook for another 30 seconds.

2. 2

   Stir in the tomato paste, paprika, cumin, salt and pepper. Cook for about 1 minute.

3. 3

   Add in the tomato sauce, lentils, water, bay leaf and stir well. Bring to a boil

4. 4

   Reduce to a simmer and cook for 35 to 40 minutes, covered.

5. 5

   Stir in the lemon juice, and adjust for seasoning if needed. Garnish with parsley if preferred and serve with crusty bread.