Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp smoked paprika (optional, but adds depth!)
  • 8 cups (2 litres) vegetable broth (low sodium preferred)
  • 1 cup (200g) brown or green lentils, rinsed well
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1-2 tbsp lemon juice, to taste (or apple cider vinegar)
  • Fresh parsley, chopped (optional garnish)
  • Dollop of plain yogurt or sour cream (optional garnish)
  • Crusty bread for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic, thyme, and smoked paprika (if using). Cook for another minute until fragrant.
  2. Stir in vegetable broth, lentils, diced tomatoes (undrained), and bay leaf.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Check periodically, adding more broth if needed to maintain desired consistency.
  4. Remove bay leaf. Season with salt and pepper to taste. Stir in lemon juice (or apple cider vinegar) to brighten the flavors.
  5. Ladle into bowls and garnish with fresh parsley and a dollop of yogurt or sour cream, if desired. Serve with crusty bread.