Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup dried red lentils, rinsed
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups low sodium vegetable broth
  • 1 medium Yukon Gold potato, peeled and cubed small
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 5-7 minutes until onions are translucent and carrots have softened.
  3. Stir in the minced garlic and tomato paste, cooking for 2 minutes while stirring constantly until the paste turns a deeper red.
  4. Add the cubed potato, rinsed red lentils, smoked paprika, and oregano, stirring to coat the lentils and potatoes in the oil and paste.
  5. Pour in the diced tomatoes with their juice and the vegetable broth.
  6. Bring the mixture to a rolling boil, then immediately reduce heat to low, cover with a lid, and simmer for 20-25 minutes until lentils are softened and potatoes are fork-tender.
  7. Turn off the heat and stir in the fresh lemon juice before serving.