Lentil Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion (1/4" dice)
• 1/2 cup diced celery (1/4" dice)
• 1/2 cup diced carrots (1/4" dice)
• 1 tablespoon minced garlic
• 1 teaspoon chopped thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika (sweet or smoked)
• 1 cup diced tomatoes (1/4" dice, divided)
• 1 cup dried lentils (brown or green, picked and rinsed)
• 6 cups vegetable broth (or stock, divided, more as needed)
• 1 bay leaf (fresh or dried)
• 1/4 teaspoon black pepper
• kosher salt (as needed for seasoning)
• 1 tablespoon chopped parsley
• lemon wedges

Instructions

1. 1

   Bloom the Spices - Heat olive oil in a large pot or dutch oven over medium heat. Once hot, add the onions, celery, and carrots. Saute until tender and onions are translucent, 5 to 6 minutes. Add garlic, thyme, cumin, coriander, and paprika. Saute until fragrant, 30 seconds.

2. 2

   Cook the Lentils - Add ½ cup of tomatoes and lentils, stir and cook for 30 seconds. Add 4 cups of vegetable broth, bay leaf, and black pepper, and bring to a boil. Cover the pot and reduce to medium-low heat. Simmer until lentils are tender, about 30 to 35 minutes. Most of the broth should be absorbed.Remove the bay leaf and discard it. Remove 1 cup of the lentil mixture from the pot and reserve.

3. 3

   Puree the Soup - Add 2 cups of broth to the pot. Use a stick immersion blender and process until mostly smooth. Alternatively, lentils and broth can be processed in a countertop blender. Add more vegetable broth as needed. Taste and season with salt and pepper as desired. Simmer over medium heat until hot.

4. 4

   To Serve - Add the reserved lentils, remaining chopped tomatoes, and parsley, then stir to combine. Serve with lemon wedges.