Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion (¼" dice)
  • ½ cup diced celery (¼" dice)
  • ½ cup diced carrots (¼" dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika (sweet or smoked)
  • 1 cup diced tomatoes (¼" 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)
  • ¼ teaspoon black pepper
  • kosher salt (as needed for seasoning)
  • 1 tablespoon chopped parsley
  • lemon wedges

Instruction

  • 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.
  • Cook the Lentils - Add ½ cup 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.
  • 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.
  • To Serve - Add the reserved lentils, remaining chopped tomatoes, and parsley, then stir to combine. Serve with lemon wedges.