Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 2 medium gold potatoes, peeled and cubed into ½ inch pieces
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and the onions exhibit golden edges.
  3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 60 seconds until the fragrance is released and the spices are toasted.
  4. Pour in the rinsed lentils, cubed potatoes, and diced tomatoes. Stir to coat the vegetables in the toasted spices.
  5. Add the vegetable broth. Increase heat to bring the liquid to a gentle boil.
  6. Reduce heat to low, cover with a lid, and simmer for 20–25 minutes until the lentils are tender and the potatoes can be easily pierced with a fork.
  7. Stir in the lemon juice (or apple cider vinegar) and season with salt and black pepper.
  8. Garnish with chopped fresh parsley before serving.