# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 parsnips, peeled and diced
06 - 2 celery stalks, diced
07 - 1 small turnip, peeled and cubed
08 - 1 small sweet potato, peeled and cubed
09 - 1 cup chopped kale or Swiss chard, stems removed
→ Legumes & Grains
10 - 1 cup dried brown or green lentils, rinsed
→ Liquids
11 - 6 cups vegetable broth
12 - 1 can (14 oz) diced tomatoes with juice
→ Spices & Seasonings
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt, or to taste
→ Finishing
19 - 2 tablespoons chopped fresh parsley (optional)
20 - Juice of 1/2 lemon (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, diced carrots, parsnips, celery, turnip, and sweet potato. Sauté for 5 to 6 minutes, stirring occasionally.
03 - Stir in rinsed lentils, diced tomatoes with their juice, vegetable broth, bay leaf, dried thyme, ground cumin, smoked paprika, black pepper, and salt.
04 - Bring to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils and vegetables are tender.
05 - Stir chopped kale or Swiss chard into the pot and continue simmering for 5 minutes until wilted.
06 - Remove bay leaf. Adjust seasoning with additional salt, pepper, or lemon juice as preferred.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.
