Lentil Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 4 cups
• Lentils - 1 cup, rinsed
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrot - 2 medium, diced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the lentils, vegetable broth, tomato paste, cumin, paprika, bay leaf, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender.
5. Remove the bay leaf and discard.
6. Using an immersion blender, blend the soup until desired consistency is reached. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
7. Taste and adjust the seasoning if needed.
8. Serve hot, garnished with fresh parsley.