Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dried brown or green lentils, rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté for 6–8 minutes until vegetables soften and become translucent.
  2. Stir in the minced garlic, smoked paprika, and cumin, cooking for 60 seconds until fragrant.
  3. Stir in the tomato paste to coat the vegetables. Add the rinsed lentils, diced tomatoes, vegetable broth, and the bay leaf.
  4. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils are tender.
  5. Remove the bay leaf and stir in the drained cannellini beans.
  6. For a thicker consistency, optionally use an immersion blender to partially blend a portion of the beans.
  7. Stir in the fresh lemon juice and chopped parsley before serving.