Lentil Soup

Ingredients

• 1 tbsp olive oil
• 1 pcs onion - finely chopped
• 2 pcs carrots - diced
• 2 stalks celery - diced (optional)
• 3 cloves garlic - minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 0.5 tsp smoked paprika - optional
• 250 g dried lentils - brown or green, rinsed
• 1200 ml vegetable stock
• 1 pcs bay leaf
• 0.75 tsp salt - plus more to taste
• 0.25 tsp black pepper - to taste
• 1 tbsp lemon juice - to finish
• 60 g fresh spinach - optional, stir in at the end

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery (if using). Cook 5–6 minutes until softened.
3. Add garlic, tomato paste, cumin, and smoked paprika (if using). Cook 1 minute, stirring.
4. Add lentils, vegetable stock, and bay leaf. Bring to a boil.
5. Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
6. Remove bay leaf. For a thicker soup, blend 2–3 ladles of soup and stir back in (optional).
7. Season with salt and pepper, then stir in lemon juice.
8. If using spinach, stir it in and cook 1–2 minutes until wilted. Serve warm.