Lentil Soup


Ingredients
1 pound dried lentils
2 tbsp extra virgin olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp. paprika
2 tsp dried thyme
½ cup chopped fresh parsley leaves
2 tbsp white wine vinegar or lemon juice
2 bay leaves
8 cups vegetable or chicken broth
Salt and freshly ground black pepper, to taste
2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
Optional
Add a protein; I added 1# of my Linguiça

Instructions
Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 8–10 minutes, until the vegetables have softened.
Add aromatics: Stir in the minced garlic, cumin, and thyme and cook for another minute until fragrant.
Combine ingredients: Pour in the rinsed lentils, and broth. Season with salt and pepper. Stir to combine.
Simmer the soup: Bring the soup to a boil, then reduce the heat to a gentle simmer.
Cover and cook for 25–30 minutes, or until the lentils are tender.
Remove the bay leaves
Adjust texture (optional): For a creamier soup, use an immersion blender to pulse a few times, or transfer 1–2 cups of the soup to a standard blender, puree, and return to the pot. Blend to your desired consistency.
Remove the pot from the heat and stir in the vinegar or lemon juice. Taste and adjust the seasoning as needed with more salt or pepper.
Serve hot, garnished with fresh parsley if desired.

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