# What you need:
→ Legumes
01 - 1 cup (7 oz) dried brown or green lentils, rinsed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium potato, peeled and diced
07 - 1 can (14 oz) diced tomatoes
→ Liquids
08 - 6 cups vegetable broth
09 - 2 tbsp olive oil
→ Herbs & Spices
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - 1/4 tsp ground black pepper
14 - 1/2 tsp smoked paprika (optional)
15 - 1/2 tsp salt, or to taste
16 - 1/4 cup fresh parsley, chopped (plus extra for garnish)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, diced potatoes, and canned tomatoes with their juice to the pot and stir.
04 - Pour in vegetable broth, then add bay leaf, thyme, oregano, black pepper, smoked paprika if using, and salt.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 35 to 40 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Remove bay leaf. Stir in chopped parsley and adjust seasoning as needed.
07 - Ladle soup into bowls, garnish with additional parsley, and serve hot.
