Lentil Soup with Root Vegetables

A hearty and comforting lentil soup with a medley of root vegetables, perfect for a chilly day.

Ingredients

• 1/2 cup Green lentils
• 1/2 cup Carrot
• 1/2 cup Celery
• 1/2 cup Potato
• 3 cups Vegetable broth
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 Bay leaf
• 1/2 tsp Dried Thyme
• 1/4 tsp Smoked Paprika
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse lentils thoroughly.
2. Dice carrot, celery, and potato into small, uniform pieces.
3. Heat olive oil in a pot or Dutch oven over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
4. Add diced carrot, celery, and potato to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
5. Add lentils, vegetable broth, bay leaf, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender and the vegetables are very soft. Stir occasionally to prevent sticking.
6. Remove bay leaf before serving. Taste and adjust seasoning as needed. A squeeze of lemon juice can brighten the flavors before serving.

Cuisine: Canadian

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 40 mins

Serving Size: 1

Meal Type: lunch