Ingredients
2tbspolive oil
1cupyellow onion,chopped, about 1 medium
1½cupscarrots,diced, about 2 large carrots
1cupcelery,about 2 to 3 medium stalks, diced
pinchsalt
2garlic cloves,minced
1cupyukon gold potatoes,diced, about 1 medium sized potato
2cupsbrown lentils,rinsed and drained
4tsppaprika,smoked
½tspsalt,smoked
2tspthyme,dried
1bay leaf
6cupsvegetable broth,or water
3tbsptomato paste
1tbsplemon juice
¼cupparsley,chopped, for garnish
bread,for serving
Preparation
Place a stockpot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt.
Cook until the vegetables are tender and fragrant for 8 to 10 minutes. Stir in the garlic and potatoes, cooking for another 2 minutes.
Add the lentils, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender for 22 to 24 minutes.
Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add more smoked salt if desired.
Divide the soup into 4 bowls and top with fresh parsley before serving. Leftovers will keep for up to 5 days refrigerated.
