# Components:
→ 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 tbsp tomato paste
→ Lentils
07 - 1 cup dried brown or green lentils, rinsed
→ Liquids
08 - 5 cups vegetable broth
09 - 1 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp ground black pepper
14 - 1 tsp salt, or to taste
15 - 1 bay leaf
→ Finishing Touches
16 - 2 tbsp chopped fresh parsley
17 - Juice of 1/2 lemon
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, thyme, and black pepper. Stir for 1 minute to toast the spices.
04 - Add the diced tomatoes with juice, lentils, vegetable broth, bay leaf, and salt. Stir well and bring to a boil.
05 - Reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
06 - Remove the bay leaf. Stir in lemon juice and adjust seasoning if needed.
07 - Ladle into bowls and garnish with fresh parsley.
