Quick Easy Lentil Soup

This soup is my go-to, especially when we get rainy spring weather! It is quick and easy to make, inexpensive, and reheats in under 3 minutes for a healthy weeknight meal. 

 I prep mine on Sunday afternoons as it only takes about 1 hour total (if that) start to finish and then I can reheat it quickly at dinner time or for a quick work lunch.

I love to top mine with a pinch of feta cheese, and Valentina's hot sauce to add some extra heat. 

1. 2 tbsp olive oil
2. 1 onion, chopped (white, brown, yellow)
3. 2 garlic cloves, minced
4. 1 large carrot, chopped (about 1 1/4 cups)
5. 2 celery ribs, chopped (about 1 1/4 cups)
6. 2 540 mL cans of lentils
7. 1 540mL can of crushed tomatoes
8. 1 tsp of tomato paste
9. 1 900 mL box of no salt added vegetable broth
10. 1/2 tsp cumin powder
11. 1 1/2 tsp paprika powder
12. 2 dried bay leaves
13. I like to top mine with a 1/2 tsp of feta cheese and hot sauce.
14. 1/4 tsp salt and pepper

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. 
• Add all remaining ingredients except the canned lentils, lemon and salt. Stir. 
• Increase heat and bring to simmer.
• Let simmer, stirring occasionally for 20 minutes.
• Add the lentils and simmer for 15 minutes
• Remove the Bay Leaves
• Thicken Soup: Using an immersion blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, let it cool slightly, then hold the lid with a tea towel and blend then transfer back into the pot.