Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon ground cumin
  • 1 cup brown or green lentils, rinsed (200g)
  • 6 cups vegetable broth (1.4 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon red wine vinegar, or lemon juice
  • Fresh parsley, chopped (optional)
  • A swirl of Greek yogurt or crème fraîche (optional)
  • Crusty bread for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes, stirring occasionally. Add garlic, thyme, cumin, paprika and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in the lentils, vegetable broth, diced tomatoes, tomato paste, and bay leaf. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
  4. Remove the bay leaf. Taste and adjust seasoning as needed. Stir in the red wine vinegar or lemon juice for brightness.
  5. Ladle into bowls and garnish with fresh parsley and a swirl of Greek yogurt or crème fraîche, if desired. Serve with crusty bread.