Tangy tomato broth with hearty lentils, Mediterranean spices, and a fresh lemon finish. Wholesome and satisfying.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon tomato paste
→ Lentils
07 - 1 cup dried brown or green lentils, rinsed
→ Liquids
08 - 5 cups vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1 bay leaf
→ Finishing Touches
16 - 2 tablespoons chopped fresh parsley, optional
17 - Juice of ½ lemon
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant. Add tomato paste, ground cumin, smoked paprika, dried thyme, and black pepper. Stir for 1 minute to toast the spices.
03 - Add the diced tomatoes with their juice, rinsed lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
05 - Remove the bay leaf. Stir in lemon juice and adjust seasoning to taste.
06 - Ladle into bowls and garnish with fresh parsley.
