Name: Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 tablespoon extra-virgin olive oil; 1 medium yellow onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 4 clove garlic cloves (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; 2 tablespoon tomato paste; 1 can diced tomatoes (14.5 oz) (with juices); 1 ½ cup brown or green lentils (rinsed and picked over); 6 cup low-sodium vegetable broth; 1 bay leaf; 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 3 cup chopped kale (or baby spinach); 2 tablespoon fresh lemon juice

Instructions

Sauté
Sauté:
Heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs and cook for 7 minutes, until softened.
Bloom the spices
Bloom the spices:
Stir in 4 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and 2 tablespoons tomato paste and cook for 1 minute, until fragrant.
Simmer the lentils
Simmer the lentils:
Add 1 can diced tomatoes, 1½ cups rinsed lentils, 6 cups vegetable broth, 1 bay leaf, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, then partially cover and simmer for 25 to 30 minutes, until the lentils are tender.
Greens and lemon
Greens and lemon:
Discard the bay leaf. For a thicker soup, blend about 2 cups with an immersion blender. Stir in 3 cups chopped kale and simmer for 3 minutes, then remove from the heat and stir in 2 tablespoons lemon juice.
Serve
Serve:
Taste and adjust the salt, then ladle the lentil soup into bowls and drizzle with a little olive oil.

Tips

Brown and green lentils hold their shape; red lentils break down into a smooth, creamy soup, so if you use them, cut the cooking time to 15 to 20 minutes. Don't skip the lemon juice, which balances the earthy lentils. Add 1 diced potato with the lentils to make it even heartier.