Hearty Lentil and Vegetable Soup

This Hearty Lentil and Vegetable Soup is a delightful balance of traditional flavors and creative flair. Packed with protein-rich lentils and vibrant seasonal vegetables, it offers a satisfying texture and a burst of flavors from fresh herbs and spices. Perfect for a cozy dinner, this soup is entirely dairy-free and gluten-free, making it a healthy option for various dietary needs.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon (for a fresh finish)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
2. Stir in the diced carrots, celery, and red bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
3. Add the zucchini and rinsed lentils to the pot, followed by the vegetable broth, dried thyme, smoked paprika, and bay leaf.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30-35 minutes, or until the lentils are tender.
5. Remove the bay leaf and stir in the chopped spinach or kale until wilted.
6. Season with salt, pepper, and lemon juice to taste. Serve hot, garnished with fresh parsley.