Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium (150g) Yellow Onion, finely diced
  • 2 medium (120g) Carrots, diced
  • 2 stalks (60g) Celery, diced
  • 4 cloves (20g) Garlic, minced
  • 1 ½ cups (300g) Dry Brown or Green Lentils, rinsed and picked over
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • 6 cups Low-Sodium Vegetable Broth
  • 1 can (14.5oz / 411g) Fire-Roasted Diced Tomatoes
  • 1 bay leaf
  • 3 tbsp Freshly Squeezed Lemon Juice
  • ½ cup (15g) Fresh Parsley, chopped
  • 2 tbsp Extra Virgin Olive Oil (for drizzling)
  • Salt and Black Pepper to taste

Instructions:

  1. Heat 2 tbsp of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 60 seconds until the spices are toasted and fragrant.
  3. Stir in the rinsed lentils, fire-roasted tomatoes with their juices, vegetable broth, and the bay leaf.
  4. Bring the soup to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 30–35 minutes until the lentils are tender.
  5. Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.
  6. Ladle into bowls and drizzle with the remaining 2 tbsp of extra virgin olive oil before serving.