Ingredients:

For the Soup Base:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika (optional for extra depth)
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 6 cups vegetable broth (low-sodium recommended)
  • 1 bay leaf
  • 1 cup chopped kale or spinach (optional, for added greens)
  • 1 medium potato, peeled and diced (optional for extra heartiness)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 tablespoon soy sauce or tamari (for added umami)

For Serving:

  • Fresh lemon wedges
  • Fresh parsley or cilantro, chopped
  • Crusty whole-grain bread or rolls (optional)

Instructions:

1. Prep the Ingredients:
Start by prepping all your vegetables. Chop the onion, carrots, celery, and garlic finely. Dice the potatoes if using. Rinse and drain the lentils. This ensures that your cooking process will be smooth and organized.

2. Heat the Olive Oil:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. The oil provides a base for sautéing the vegetables and adds flavor to the soup.

3. Sauté the Aromatics:
Add the chopped onion to the pot. Cook for about 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent burning. Next, add the diced carrots and celery, cooking for an additional 5-7 minutes until they start to soften.

4. Add Garlic and Spices:
Stir in the minced garlic and cook for about 1 minute until fragrant. Add the ground cumin, paprika, dried thyme, turmeric, and smoked paprika (if using). Stir well to coat the vegetables in the spices.

5. Incorporate the Lentils:
Add the rinsed lentils to the pot. Stir to combine them with the spiced vegetables, allowing the lentils to toast slightly and absorb the flavors.

6. Add Tomatoes and Broth:
Pour in the diced tomatoes along with their juices. Stir to mix. Then, add the vegetable broth and the bay leaf. The liquid will deglaze the pot, lifting any flavorful bits stuck to the bottom.

7. Bring to a Boil:
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently.

8. Simmer the Soup:
Allow the soup to simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally and check the soup’s consistency. If it gets too thick, you can add more vegetable broth or water.

9. Add Optional Ingredients:
If you’re using potatoes, add them to the pot about 15 minutes before the lentils are fully cooked. Add the chopped kale or spinach, corn kernels, and soy sauce or tamari. These ingredients will cook quickly, so ensure the lentils are close to being done before adding them.

10. Adjust Seasonings:
Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or a splash more soy sauce. Removing the bay leaf at this point is also a good idea.

11. Final Simmer:
Let the soup simmer for another 5-10 minutes to ensure all flavors meld together and the greens are wilted.

12. Prepare for Serving:
Ladle the soup into bowls. For added freshness and flavor, squeeze a wedge of lemon into each bowl of soup. This will brighten up the dish and enhance the flavors.

13. Garnish:
Garnish with freshly chopped parsley or cilantro. This adds a fresh, vibrant touch and complements the hearty soup.

14. Serve with Bread:
If desired, serve with crusty whole-grain bread or rolls on the side. This is perfect for dipping and makes the meal more filling.

15. Store Leftovers:
Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 5 days. The flavors often deepen and improve after a day in the fridge.

16. Freeze for Later:
If you want to freeze the soup, let it cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. Reheat thoroughly before serving.

17. Reheating:
Reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened too much after refrigeration or freezing, you can add a little water or vegetable broth to reach your desired consistency.

18. Vegan Variations:
Feel free to modify the soup based on what you have on hand. Adding different vegetables like bell peppers or zucchini, or using sweet potatoes instead of regular potatoes, can provide variety.

19. Nutritional Boost:
For added protein, consider topping with a spoonful of nutritional yeast or serving with a side of quinoa or brown rice.

20. Enjoy Your Meal:
This hearty lentil soup is perfect for a cozy lunch or dinner. It’s nourishing, filling, and packed with nutrients. Enjoy the rich flavors and the warmth it brings!

Feel free to customize this recipe based on your taste preferences and available ingredients.