📖 Instructions

1. Prep the Veggies: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic. This uniform size will ensure they cook evenly.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery and sauté for about 5-7 minutes, until the onions are translucent and softened. Stir occasionally to prevent burning. This step builds a flavorful base for the soup.
3. Add Garlic and Spices: Add the minced garlic, dried thyme, bay leaf, and smoked paprika to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Incorporate Lentils and Broth: Add the rinsed brown or green lentils to the pot. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. The cooking time may vary depending on the type of lentils used.
5. Simmer and Thicken: Allow the soup to simmer gently. As it cooks, the lentils will break down and thicken the soup. If you prefer a smoother soup, you can use an immersion blender to partially blend it at this stage.
6. Season and Adjust: Stir in the salt, black pepper, and lemon juice (if using). Taste and adjust the seasonings as needed. Remember, salt enhances the other flavors, so add it gradually. Remove the bay leaf before serving.
7. Serve: Ladle the lentil soup into bowls. Serve hot with a slice of crusty bread and a pat of butter on the side. A dollop of plain yogurt or a sprinkle of fresh parsley can also be a nice addition.
8. Optional Enhancements: For an extra layer of flavor, consider adding a splash of red wine vinegar or a pinch of red pepper flakes while the soup is simmering. A swirl of olive oil on top just before serving can also elevate the dish.
9. Bread and Butter Pairing: While the soup simmers, prepare your bread and butter. Slice a loaf of crusty bread—sourdough or a hearty whole-wheat loaf works well. Serve each slice with a generous pat of butter. The combination of the warm, comforting soup and the simple, satisfying bread and butter is truly magical.
10. Storage Tip: Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.