Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened.
- Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the lentils, crushed tomatoes, and vegetable broth. Bring to a gentle simmer.
- Cover and cook for 30-35 minutes, stirring occasionally, until the lentils are tender.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley, and enjoy with warm bread.
Notes
- For extra protein, add chickpeas or white beans.
- Letting the soup sit for a few hours enhances the flavors.
- For a thicker texture, blend part of the soup with an immersion blender.
