# 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 ounces) diced tomatoes with juice
→ Spices & Seasonings
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - 1 teaspoon ground cumin
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt, or to taste
→ Finishing
19 - 2 tablespoons chopped fresh parsley (optional)
20 - Juice of ½ lemon (optional)
# Method Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, carrots, parsnips, celery, turnip, and sweet potato. Sauté for 5 to 6 minutes, stirring occasionally.
03 - Stir in rinsed lentils, diced tomatoes with juice, vegetable broth, bay leaf, thyme, cumin, smoked paprika, black pepper, and salt.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until lentils and vegetables are tender.
05 - Stir in chopped kale or Swiss chard and continue to simmer for 5 minutes until greens are wilted.
06 - Remove bay leaf. Adjust seasoning with additional salt, pepper, or lemon juice as desired.
07 - Ladle soup into bowls and garnish with fresh parsley if using. Serve hot.
