Rinse 1 cup of brown or green lentils in a fine-mesh sieve under cold water until the water runs clear.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add 2 cloves of minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika to the pot. Cook for another minute until fragrant.
Pour in the rinsed lentils, 4 cups of vegetable broth (or chicken broth), and 1 (14.5-ounce) can of diced tomatoes (undrained). Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
Stir in 1 tablespoon of lemon juice to brighten the flavors.
Serve hot, garnished with fresh parsley or a dollop of plain yogurt, if desired.
Absolutely delicious! The soup was so flavorful and hearty. I loved the combination of the lentils and vegetables. The lemon juice at the end really brightened everything up. Will definitely make this again.
This was a great soup! Easy to make and the flavors were really well-balanced. I added a little bit of red pepper flakes for a bit of heat, and it was perfect. My family loved it.
The soup was alright. It was healthy and easy to make, but nothing particularly special. I might try a different lentil soup recipe next time.
This recipe is a lifesaver! Perfect for a chilly evening. The instructions were clear, and the end result was incredibly delicious. A new favorite!
Loved this soup! It was comforting and flavorful. I appreciated the tip about adding yogurt - it made it extra creamy. A really satisfying meal.
