Smoky Lentil and Vegetable Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (15 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup dried green lentils, rinsed
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, smoked paprika, and cumin until fragrant.
4. 4 Add diced tomatoes and their juices, vegetable broth, lentils, carrot, celery, and zucchini.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes, until lentils are tender.
6. 6 Season with salt and pepper, then stir in fresh parsley.
7. 7 Serve hot and enjoy!

Equipment

• Large pot

Variations

• Add a can of drained and rinsed chickpeas for extra protein.
• Use sweet potatoes in place of zucchini for a creamier texture.

Substitutions

• If green lentils are unavailable, use brown lentils.
• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• Perfect alongside a crusty baguette or a simple green salad.

Nutrition

Tips

• For extra smokiness, add a dash of liquid smoke.
• Feel free to use any mix of vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread or a side salad.
• A sprinkle of feta cheese adds a tangy touch.

FAQ