Hearty lentil and vegetable soup
- 1 yellow onion
- 4 carrots
- 2 tbsp olive oil
- 2 sticks celery
- 1 ½ tbsp minced garlic
- 1 ⅓ cups green lentils (dry)
- 2 tsp smoked paprika
- 1 ¾ tsp cumin
- 1 ¾ tsp dried oregano
- 1 ⅓ cups canned diced tomatoes
- 5 ⅓ cups vegetable broth
Peel and dice onion and carrot. Heat olive oil in a pot over medium heat. Add onion and carrot and cook 4 minutes.
Meanwhile, coarsely chop celery. Add to the pot along with garlic and cook 4 minutes more.
Add lentils, smoked paprika, cumin and dried oregano, along with a generous pinch of salt and pepper. Stir to combine. Add diced tomatoes and broth. Stir once more, then reduce heat to medium-low and cover. Simmer 30 minutes, or until lentils have softened. (Add more liquid if needed.)
Season with salt and pepper to taste and divide into bowls.