Hearty Lentil Soup

Instructions

1. 1

   Rinse the lentils in cold water and set aside. Pick through them to remove any debris or stones.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

3. 3

   Add minced garlic, thyme, cumin, and smoked paprika. Stir and cook for another minute until fragrant.

4. 4

   Add the lentils, crushed tomatoes, vegetable broth, and bay leaves. Bring to a boil.

5. 5

   Once boiling, reduce heat to low, partially cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender but not mushy.

6. 6

   Remove bay leaves. Stir in fresh spinach and cook for 2-3 minutes until wilted.

7. 7

   Add lemon juice and season with salt and pepper to taste. For a thicker consistency, use an immersion blender to partially blend some of the soup, or mash some lentils against the side of the pot.

8. 8

   Let the soup rest for 5 minutes before serving. Taste and adjust seasonings as needed.