Hearty Rustic Lentil & Root Vegetable Soup

• 1 cup dried brown lentils, rinsed and drained
• 1 large carrot, peeled and diced
• 1 medium parsnip, peeled and diced
• 1 medium potato, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
2. Add the diced carrot, parsnip, and potato to the pot. Cook, stirring occasionally, for 5 minutes until the vegetables start to soften.
3. Stir in the rinsed lentils, smoked paprika, and dried thyme. Mix well to coat the lentils and vegetables with the spices.
4. Pour in the vegetable broth and water. Bring the soup to a boil, then reduce heat to low and cover with a lid.
5. Simmer gently for 30-35 minutes, stirring occasionally, until lentils and root vegetables are tender.
6. Remove the soup from heat. Use an immersion blender to partially blend the soup — leaving some texture and chunks for a hearty feel. (Optional: For a smoother soup, blend more thoroughly.)
7. Season with salt and black pepper to taste. If soup is too thick, add a splash of water or broth to reach desired consistency.
8. Serve hot, garnished with fresh chopped parsley and crusty bread on the side if desired.

Chef tips

• Rinsing lentils before cooking helps remove dust and debris for cleaner flavor.
• If you don’t have parsnip, substitute with additional carrot or turnip for a similar sweet earthiness.
• For a vegan option, ensure the vegetable broth is plant-based and omit any dairy if added later.
• Avoid over-blending the soup to keep a satisfying rustic texture; blending about half the soup is perfect.
• If you like a smoky flavor without paprika, try a small pinch of chipotle powder instead.