# What You'll Need:
→ Legumes
01 - 1 ½ cups dried brown or green lentils, rinsed
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes with juices
08 - 6 cups vegetable broth (ensure gluten-free if required)
→ Herbs & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon dried thyme
11 - 1 bay leaf
12 - ¼ teaspoon smoked paprika (optional)
13 - Salt and freshly ground black pepper, to taste
14 - ½ cup fresh parsley, chopped
15 - 2 tablespoons fresh dill or 1 tablespoon dried dill (optional)
16 - Juice of 1 lemon
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 7 minutes until softened.
02 - Stir in minced garlic, ground cumin, dried thyme, bay leaf, and smoked paprika. Cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juices, and vegetable broth to the pot. Stir to integrate all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 30 to 35 minutes, stirring occasionally, until lentils are tender.
05 - Remove bay leaf. Stir in chopped parsley, dill (if using), and lemon juice. Season with salt and pepper to taste.
06 - Use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky per preference.
07 - Ladle the soup into bowls and serve hot.
